Blackberry Pie (Blackberr Recipe

• 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

1. PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
2. 2.
3. DRAIN BLACKBERRIES; RESERVE JUICE FOR USE IN STEP 3 AND 4 AND BLACKBERRIES IN STEP 5.
4. 3.
5. COMBINE 3 Quart RESERVED JUICE, SUGAR, AND SALT, BRING TO A BOIL.
6. 4.
7. COMBINE CORNSTARCH AND RESERVED JUICE, 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 BLACKBERRIES CAREFULLY INTO THICKENED Mix.
13. Cold THOROUGHLY.
14. 6.
15. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL.
16. COVER WTIH TOP CRUST.
17. SEAL EDGES.
18. 7.
19. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
20. 8.
21. CUT 8 WEDGES PER PIE.
22. NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P.
23. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
24. SERVING SIZE: 1/8 PIE

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

Taken from cookeatshare.com/recipes/blackberry-pie-blackberr-86587 (may not work)