Recipe - Blackberry Pie (Blackberr

3 Three fourths cup WATER; COLD
3 qt JUICE; BERRY RESERVED
Three fourths pound STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
5 One fourth pound SUGAR; GRANULATED 10 LB
19 1/3 pound PIE FIL BLUEBERRY #10
3 9/16 pound SHORTENING; 3LB
2 One fourth teaspoon SALT TABLE 5LB
5 tablespoon SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN BLACKBERRIES, RESERVE JUICE FOR USE IN STEP 4 AND BLACKBERRIES
OR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW
SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD BERRIES CAREFULLY INTO THICKENED MIXTURE.

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

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I01601

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.