Blueberry Pie (Canned Blueberries) Recipe
Servings: 12
Ingredients
- 3 3/4 c. WATER, Cool
- 3 quart JUICE RESERVED
- 3 Tbsp. LEMON FRESH
- 3/4 lb STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 5 1/4 lb SUGAR, GRANULATED 10 LB
- 19 1/8 lb PIE FIL BLUEBERRY #10
- 3 563/1000 lb SHORTENING, 3LB
- 2 1/4 tsp SALT TABLE 5LB
- 5 Tbsp. SALT TABLE 5LB
Directions
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2. DRAIN BLUEBERRIES; RESERVE JUICE FOR USE IN STEP 4 AND BLUEBERRIES FOR USE IN STEP 5.
- 3. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. MIX AT LOW SPEED Till WELL BLENDED. Don't WHIP.
- 4. Add in RESERVED JUICE AND LEMON JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
- 5. FOLD BERRIES CAREFULLY INTO THICKENED Mix.
- 6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER TOP CRUST. SEAL EDGES.
- 7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
- 8. CUT 8 WEDGES PER PIE.
- NOTE: IN STEP 4, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
- SERVING SIZE: 1/8 PIE
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