Blueberry pie (blueberrie
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Blueberry pie (blueberrie
  Pie    Blueberries  
Last updated 6/12/2012 1:09:28 AM. Recipe ID 36417. Report a problem with this recipe.
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      Title: Blueberry pie (blueberrie
 Categories: 
      Yield: 100 Servings
 
  1 1/8 qt WATER; COLD
  3 3/4 c  WATER; COLD
    3/4 c  BUTTER PRINT SURE
    3/4 lb STARCH EDIBLE CORN
      6 lb FLOUR GEN PURPOSE 10LB
  5 1/4 lb SUGAR; GRANULATED 10 LB
 13 1/2 lb PIE FIL BLUEBERRY #10
 3 9/16 lb SHORTENING; 3LB
  1 1/2 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.  USE FROZEN BLUEBERRIES.  THAWING IS NOT NECESSARY.
  
  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 ABOUT 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL.  SEAL
  EDGES.
  
  7.  BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.
  
  8.  CUT 8 WEDGES PER PIE.
  
  Recipe Number: I01501
  
  SERVING SIZE: 1/8 PIE
  
  From the  (actually used today!).




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Recipe ID 36417 (Apr 03, 2005)

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