Recipe#311

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 12 oz or 4-No. 10 cn) blackberries, 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

INSTRUCTIONS

Prepare Two-Crust Pie shells. Set aside. Drain blackberries; reserve juice and blackberries. 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 blackberries 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. 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.