Berry Pie                                    I.Desserts (Pastry and Pies) No.014
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|Yield:  100 Portions                                     Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan                                   Temp.: 425 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells          |          |17.00 EA  | 1. See Recipe Nos. I-G-2 and      |
|                    |          |          |    I-1.                           |
|--------------------|----------|----------|-----------------------------------|
|Berries, Frozen     | 25LB     | 3.00 Gal | 2. Thaw berries; drain; reserve   |
|                    |          |          |    juice for use in Step 4 and    |
|                    |          |          |    berries for use in Step 5.     |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|  4LB     | 9.67 Cup | 3. Combine sugar, starch, and     |
|anulated            |          |          |    salt in mixer bowl. Mix at low |
|Starch, Pregelatiniz|  1LB     | 3.50 Cup |    speed until well blended.      |
|ed                  |          |          |    DO NOT WHIP.                   |
|Salt                |          | 2.00 Tspn|                                   |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock      |          | 1.00 Gal | 4. Add reserved juice gradually   |
|                    |          |          |    to sugar mixer while beating   |
|                    |          |          |    at low speed. Scrape down      |
|                    |          |          |    bowl; beat at low speed until  |
|                    |          |          |    smooth.                        |
|                    |          |          | 5. Fold berries carefully into    |
|                    |          |          |    thickened mixture.             |
|                    |          |          | 6. Pour 2 3/4 to 3 cups filling   |
|                    |          |          |    into each unbaked pie shell.   |
|                    |          |          |    Cover with top crust.  Seal    |
|                    |          |          |    edges.                         |
|                    |          |          | 7. Bake 45 minutes or until       |
|                    |          |          |    lightly browned.               |
|                    |          |          | 8. Cut 6 wedges per pie.          |
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NOTE:  1. In Step 2, blackberries, strawberries, or raspberries may be
          used.                                                       
       2. For a thicker pie, use 13 pie shells in Step 1; pour about  
          3 1/2 cups filling into each unbaked pie shell in Step 6.   
          Cut 8 wedges per pie in Step 8.                             
                                   VARIATION
       1. BLUEBERRY PIE (BLUEBERRIES, INDIVIDUALLY QUICK FROZEN):     
          Follow Step 1. In Step 2, use 18 lb frozen blueberries.     
          Thawing is not necessary. In Step 3, increase sugar to 7 lb 
          (1 gal). In Step 4, use 3 qt water for berry juice.         
          Follow Step 5. CONTINUED.                                   
       2. BLUEBERRY PIE (BLUEBERRIES, INDIVIDUALLY QUICK FROZEN):     
          CONTINUED: In Step 6, pour about 3 cups filling into each   
          unbaked pie shell. Follow Steps 7 & 8.