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Berry Pie (Frozen Berries-Cornstarch)
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 015 00
BERRY PIE (FROZEN BERRIES-CORNSTARCH)
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
368 cal
48 g
4g
18 g
4 mg
260 mg
10 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
26 each
BLUEBERRIES,FROZEN,UNSWEETENED
12-1/3 lbs
2 gal 1 qts
SUGAR,GRANULATED
3-1/4 lbs
1 qts 3-1/4 cup
SALT
1/3 oz
1/4 tsp
CORNSTARCH
11-1/4 oz
2-1/2 cup
WATER,COLD
2-1/3 lbs
1 qts 1/2 cup
BUTTER
6 oz
3/4 cup
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly
with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form
a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally
to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into
ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan
and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom
crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of
bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next
crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of crust
firmly together or crimp with the thumb and forefinger to make a fluted edge. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Thaw berries; drain; reserve juice.
3 Take reserved juice and add water to equal 6-3/4 cups per 100 portions and combine with sugar and salt; bring to a boil.
4 Combine cornstarch and water; stir until smooth. Add gradually to boiling mixture while stirring. Cook at medium heat, stirring
constantly, until thick and clear. Remove from heat.
5 Fold berries and butter or margarine carefully into thickened mixture.
6 Pour 2-3/4 to 3 cups filling into each unbaked 9-inch pie shell. Cover with top crust. Seal edges.
7 Bake at 425 F. for 45 minutes or until lightly browned.
8 Cut 8 wedges per pie.
Notes
1 In Step 2, strawberries or raspberries may be used.



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Berry Pie (Frozen Berries-Cornstarch)

Yield: 100 Portion: 1 Slice
Calories: 368 cal
Carbohydrates: 48 g
Protein: 4g
Fat: 18 g
Cholesterol: 4 mg
Sodium: 260 mg
Calcium: 10 mg

Ingredient Weight Measure Issue
PIE CRUST 26 each
BLUEBERRIES,FROZEN,UNSWEETENED 12-1/3 lbs 2 gal 1 qts
SUGAR,GRANULATED 3-1/4 lbs 1 qts 3-1/4 cup
SALT 1/3 oz 1/4 tsp
CORNSTARCH 11-1/4 oz 2-1/2 cup
WATER,COLD 2-1/3 lbs 1 qts 1/2 cup
BUTTER 6 oz 3/4 cup

Method:
1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly
with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form
a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally
to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into
ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan
and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom
crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of
bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next
crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of crust
firmly together or crimp with the thumb and forefinger to make a fluted edge. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Thaw berries; drain; reserve juice.
3 Take reserved juice and add water to equal 6-3/4 cups per 100 portions and combine with sugar and salt; bring to a boil.
4 Combine cornstarch and water; stir until smooth. Add gradually to boiling mixture while stirring. Cook at medium heat, stirring
constantly, until thick and clear. Remove from heat.
5 Fold berries and butter or margarine carefully into thickened mixture.
6 Pour 2-3/4 to 3 cups filling into each unbaked 9-inch pie shell. Cover with top crust. Seal edges.
7 Bake at 425 F. for 45 minutes or until lightly browned.
8 Cut 8 wedges per pie.
Notes
1 In Step 2, strawberries or raspberries may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/berry_pie_frozen_berriescornstarch.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence