Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
3 gallon (25 lb) berries, frozen, syrup or sugar pack
1-1/2 quart juice, berry
3-1/2 cups (1 lb) cornstarch
2-1/4 quart berry juice and water
2-1/4 quart (4 lb) sugar, granulated
1 cup (8 oz) butter or margarine
2 teaspoon salt
Prepare Two-Crust Pie shells. Set aside. Thaw berries in refrigerator or at room temperature. Drain well; set aside. Reserve juice. Combine cornstarch and 1-1/2 quart juice. Stir until smooth. Bring 2-1/4 quart juice to a boil. Add cornstarch mixture and cook until thickened, stirring constantly. Add sugar, butter or margarine, and salt, stirring well until mixture boils vigorously and sugar is completely dissolved. Turn off heat carefully fold in berries. Cool thoroughly. Pour 2-3/4 cups filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 45 minutes or until crust is brown. Cut 6 wedges per pie.
NOTE:
Blackberries, strawberries, or raspberries may be used in recipe.