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
18 lb blueberries, Frozen, Packed w/o sugar or syrup
1-1/2 quart water
3-1/2 cups (1 lb) cornstarch
1-1/2 quart water
1 gallon (7 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. Set aside.
Combine cornstarch and 1-1/2 quart water. Stir until smooth.
Bring 1-1/2 quart water 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 and carefully fold in berries. Cool thoroughly.
Pour 3 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.