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 | 2-1/4 qt | |
| Sugar, granulated | 5 lb 4 oz | 3 qt |
| Salt | 2-1/4 tsp | |
| Starch, corn | 12 oz | 2-2/3 cups |
| Reserved juice | 3-3/4 cups | |
| Juice, lemon | 3 tbsp |
- Drain blueberries; reserve juice for use in Steps 3 and 4 and blueberries for use in Step 5.
- Combine reserved juice, sugar and salt; bring to a boil.
- Combine cornstarch and reserved juice; stir until smooth. Add gradually to boiling mixture. Cook at medium heat stirring constantly, until thick and clear. Remove from heat.
- Fold blueberries and lemon juice 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 8 wedges per pie.
NOTE:
- In Step 5, 4-1/2 oz lemons A.P. (1-1/8 lemons) will yield 3 tbsp juice.
- In Step 7, if convection oven is used, bake at 375°F. 20 to 25 minutes or until golden brown on high fan, open vent.
VARIATION:
- BLUEBERRY PIE (PIE FILLING, PREPARED): Follow Step 1. Omit Steps 2 through 5. Use 22 lb 12 oz (3-1/4-No. 10 cn) canned prepared blueberry pie filling. In Step 6, pour 3 cups filling into each unbaked pie shell. Follow Steps 7 and 8.