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Add a photoServings: 12
Ingredients
- 3 3/4 c. WATER, Cool
- 3 3/4 c. JUICE RESERVED
- 2 1/4 quart JUICE RESERVED
- 3/4 lb STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 5 1/4 lb SUGAR, GRANULATED 10 LB
- 7 1/2 c. SHORTENING, 3LB
- 2 1/4 tsp SALT TABLE 5LB
- 14 tsp SALT TABLE 5LB
Directions
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2. DRAIN BLACKBERRIES; RESERVE JUICE FOR USE IN STEP 3 AND 4 AND BLACKBERRIES IN STEP 5.
- 3. COMBINE 3 Quart RESERVED JUICE, SUGAR, AND SALT, BRING TO A BOIL.
- 4. COMBINE CORNSTARCH AND RESERVED JUICE, STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY Till THICK AND CLEAR. REMOVE FROM HEAT.
- 5. FOLD BLACKBERRIES CAREFULLY INTO THICKENED Mix. Cold THOROUGHLY.
- 6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
- 7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
- 8. CUT 8 WEDGES PER PIE.
- NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
- SERVING SIZE: 1/8 PIE
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