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Categories:Viewed: 49 - Published at: 8 years ago
Ingredients
- 1 1/8 quart WATER, Cool
- 3 3/4 c. WATER, Cool
- 7 c. WATER & RESERVED JUICE
- 3/4 c. BUTTER PRINT SURE
- 18 3/4 lb STRAWBERRIES FZ
- 3/4 lb STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 3 lb SUGAR, GRANULATED 10 LB
- 3 563/1000 lb SHORTENING, 3LB
- 1 1/2 tsp SALT TABLE 5LB
- 14 tsp SALT TABLE 5LB
Method
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2.
- THAW BERRIES; DRAIN; RESERVE JUICE FOR USE IN STEP 3; BERRIES FOR USE IN STEP 5.
- 3.
- COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.
- 4.
- COMBINE CORNSTARCH AND WATER; STIR Till SMOOTH.
- Add in GRADUALLY TO BOILING Mix.
- COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, Till THICK AND CLEAR.
- REMOVE FROM HEAT.
- 5.
- FOLD BERRIES AND BUTTER Or possibly MARGARINE CAREFULLY INTO THICKENED Mix.
- Cold THOROUGHLY.
- 6.
- POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL.
- COVER WITH TOP CRUST.
- SEAL EDGES.
- 7.
- BAKE 45 Min Or possibly Till LIGHTLY BROWNED.
- 8.
- CUT 8 WEDGES PER PIE.
- NOTE: IN STEP 2, BLACKBERRIES, STRAWBERRIES Or possibly RASPBERRIES MAY BE USED.\\
- SERVING SIZE: 1/8 PIE
