Recipe for Mulberry Pie (Blackberr 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 cup WATER, COLD
3 qt JUICE, BERRY RESERVED
3/4 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1/4 lb SUGAR, GRANULATED 10 LB
1/3 lb PIE FIL BLUEBERRY #10
563/1000 lb SHORTENING, 3LB
1/4 tsp SALT TABLE 5LB
Instructions:
Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN

2. DRAIN MULBERRIES, RESERVE JUICE FOR USE IN STEP 4 AND MULBERRIES OR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD BERRIES CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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