Blackberry Pie (Frozen Blackberries) Recipe

• 3 3/4 c. WATER, Cool
• 3 quart JUICE, BERRY RESERVED
• 3/4 lb STARCH EDIBLE CORN
• 6 lb FLOUR GEN PURPOSE 10LB
• 5 1/4 lb SUGAR, GRANULATED 10 LB
• 19 1/3 lb PIE FIL BLUEBERRY #10
• 3 563/1000 lb SHORTENING, 3LB
• 2 1/4 tsp SALT TABLE 5LB
• 5 Tbsp. SALT TABLE 5LB

1. PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2.
2. DRAIN BLACKBERRIES, RESERVE JUICE FOR USE IN STEP 4 AND BLACKBERRIES Or possibly USE IN STEP 5.
3. 3.
4. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL.
5. MIX AT LOW SPEED Till WELL BLENDED.
6. Don't WHIP.
7. 4.
8. Add in RESERVED JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED.
9. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
10. 5.
11. FOLD BERRIES CAREFULLY INTO THICKENED Mix.
12. 6.
13. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL.
14. COVER WITH TOP CRUST.
15. SEAL EDGES.
16. 7.
17. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
18. 8.
19. CUT 8 WEDGES PER PIE.
20. SERVING SIZE: 1/8 PIE

water, juice, corn, flour gen, sugar, shortening, salt, salt

Taken from cookeatshare.com/recipes/blackberry-pie-frozen-blackberries-86590 (may not work)