Yield: 100 portions (13 pies)
Each Portion: 1/8 pie
Temperature: 425 F Oven
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, unbaked | 13-2 crust | |
| Blueberries, canned | 19 lb 2 oz | 2-1/4 gal (3 No. 10 cn) |
| Reserved juice | 3 qt | |
| Sugar, granulated | 5 lb 4 oz | 3 qt |
| Salt | 2-1/4 tsp | |
| Starch, pregelatinized | 12 oz | 2-2/3 cups |
| Reserved juice | 3-3/4 cups | |
| Juice, lemon | 3 tbsp |
- Drain blueberries; reserve juice for use in Step 4 and blueberries for use in Step 5.
- Combine sugar, starch and salt in mixer bowl. Mix at low speed until well blended. DO NOT WHIP.
- Add reserved juice and lemon juice gradually to sugar mixture while beating at low speed. Scrape down bowl; beat at low speed until smooth.
- Fold berries carefully into thickened mixture.
- 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 8 wedges per pie.
NOTE:
- In Step 4, 4-1/2 oz lemons A.P. (1-1/8 lemons) will yield 3 tbsp juice.