Recipe - Berry Pie (Frozed Berries

1 1/8 qt WATER; COLD
3 Three fourths cup WATER; COLD
7 cup WATER & RESERVED JUICE
Three fourths cup BUTTER PRINT SURE
18 Three fourths pound STRAWBERRIES FZ
Three fourths pound STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
1 One half teaspoon SALT TABLE 5LB
14 teaspoon SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 425 F. OVEN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. THAW BERRIES; DRAIN; RESERVE JUICE FOR USE IN STEP 3; BERRIES FOR
USE IN STEP 5.

3. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO
BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK
AND CLEAR. REMOVE FROM HEAT.

5. FOLD BERRIES AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE.
COOL THOROUGHLY.

6. POUR 2 Three fourths TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH
TOP CRUST. SEAL EDGES.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.
:

NOTE: IN STEP 2, BLACKBERRIES, STRAWBERRIES OR RASPBERRIES MAY BE USED.\\

Recipe Number: I01500

SERVING SIZE: 1/8 PIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.