Berry Pie (Frozen Berries Cornstarch) I.Desserts (Pastry and Pies) No.015
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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 3 and |
| | | | berries for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 2.25 Qrt | 3. Combine reserved juice, sugar, |
|Sugar, Extra Fine Gr| 4LB | 9.67 Cup | and salt; bring to a boil. |
|anulated | | | |
|Salt | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 1LB | 3.25 Cup | 4. Combine cornstarch and water; |
|Cold Water | | 1.50 Qrt | stir until smooth. Add |
| | | | gradually to boiling mixture. |
| | | | CONTINUED |
| | | | 5. Cook at medium heat, stirring |
| | | | constantly, until thick and |
| | | | clear. Remove from heat. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 8OZ| 1.00 Cup | 5. Fold berries and butter or |
| | | | margarine carefully into |
| | | | thickened mixture. Cool |
| | | | thoroughly. |
| | | | 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, use 1 1/2 qt water for
juice; increase sugar to 7 lb (1 gal). CONTINUED.
2. BLUEBERRY PIE (BLUEBERRIES, INDIVIDUALLY, QUICK FROZEN):
CONTINUED: Follow Steps 4 & 5. In Step 6, pour about 3 cups
filling into each unbaked pie shell. Follow Steps 7
and 8.