PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. DRAIN BLUEBERRIES; RESERVE JUICE FOR USE IN STEPS 3 & 4 AND BLUEBERRIES FOR USE IN STEP 5. 3. COMBINE 3 QT RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL. 4. COMBINE CORNSTARCH AND RESERVED JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT. 5. FOLD BLUEBERRIES AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. 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. : NOTE: IN STEP 5, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE. Recipe Number: I01700 SERVING SIZE: 1/8 PIE From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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