Blueberry Pie (Frozen Blueberries) Recipe

• 1 1/8 quart WATER, Cool
• 3 3/4 c. WATER, Cool
• 3/4 c. BUTTER PRINT SURE
• 3/4 lb STARCH EDIBLE CORN
• 6 lb FLOUR GEN PURPOSE 10LB
• 5 1/4 lb SUGAR, GRANULATED 10 LB
• 13 1/2 lb PIE FIL BLUEBERRY #10
• 3 563/1000 lb SHORTENING, 3LB
• 1 1/2 tsp SALT TABLE 5LB
• 4 Tbsp. SALT TABLE 5LB

1. PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2.
2. USE Frzn BLUEBERRIES.
3. THAWING IS NOT NECESSARY.
4. 3.
5. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.
6. 4.
7. COMBINE CORNSTARCH AND WATER; STIR Till SMOOTH.
8. Add in GRADUALLY TO BOILING Mix.
9. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, Till THICK AND CLEAR.
10. REMOVE FROM HEAT.
11. 5.
12. FOLD BERRIES AND BUTTER Or possibly MARGARINE CAREFULLY INTO THICKENED Mix.
13. Cold THOROUGHLY.
14. 6.
15. POUR ABOUT 3 C. FILLING INTO EACH UNBAKED PIE SHELL.
16. SEAL EDGES.
17. 7.
18. BAKE 45 Min Or possibly Till LIGHTLY BROWNED.
19. 8.
20. CUT 8 WEDGES PER PIE.
21. SERVING SIZE: 1/8 PIE

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

Taken from cookeatshare.com/recipes/blueberry-pie-frozen-blueberries-88282 (may not work)