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3 3/4 c WATER; COLD
3 3/4 c JUICE RESERVED
2 1/4 qt JUICE RESERVED
3 tb LEMON FRESH
3/4 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
5 1/4 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
2 1/4 ts SALT TABLE 5LB
4 tb SALT TABLE 5LB
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F.
OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN BLUEBERRIES; RESERVE JUICE FOR USE IN STEPS 3 & 4 AND BLUEBERRIES
FOR USE IN STEP 5.
3. COMBINE 3 QT RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
4. COMBINE CORNSTARCH AND RESERVED JUICE; STIR UNTIL SMOOTH. ADD
GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY,
UNTIL THICK AND CLEAR. REMOVE FROM HEAT.
5. FOLD BLUEBERRIES AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE.
COOL THOROUGHLY.
6. POUR 2 3/4 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.
:
NOTE: IN STEP 5, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01700
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings
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