Recipe#310

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-2 crust pie shells, unbaked
3 gal. (25 lb 8 oz or 4-No. 10 cn) blueberries, canned
3 qt. reserved juice
1 gal. (7 lb) sugar, granulated
1 tbsp. salt
3 1/4 cups (1 lb) starch, corn
1 1/4 qt. reserved juice
1/4 cup juice, lemon

INSTRUCTIONS

Prepare Two-Crust Pie shells. Set aside. Drain blueberries; reserve juice and blueberries. Combine 3 qt reserved juice, sugar, and salt; bring to a boil. Combine cornstarch and reserved 1 1/4 qt juice; stir until smooth. Add gradually to boiling mixture. Cook at medium heat, stirring constantly, until thick and clear. Remove from heat. Fold blueberries and lemon juice carefully into thickened mixture. Cool thoroughly. Pour 2 3/4 to 3 cups filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35 minutes or until lightly browned. Cut 6 wedges per pie.

NOTE: 1. 6 oz lemons A.P. (1 1/2 lemons) will yield 1/4 cup juice.
2. For a. thicker pie, use 13 pie shells; pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie.