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Receta Boysenberry Pie (Blackberr

Name: Boysenberry Pie (Blackberr
Ingredients: 3 3/4 c. WATER, Cool; 3 quart JUICE, BERRY RESERVED; 3/4 lb STARCH EDIBLE CORN; 6 lb FLOUR GEN PURPOSE 10LB; 5 1/4 lb SUGAR, GRANULATED 10 LB; 19 1/3 lb PIE FIL BLUEBERRY #10; 3 563/1000 lb SHORTENING, 3LB; 2 1/4 tsp SALT TABLE 5LB; 5 Tbsp. SALT TABLE 5LB

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Raciónes: 12

Ingredientes

3 3/4 c. WATER, Cool
3 quart JUICE, BERRY RESERVED
3/4 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
5 1/4 lb SUGAR, GRANULATED 10 LB
19 1/3 lb PIE FIL BLUEBERRY #10
3 563/1000 lb SHORTENING, 3LB
2 1/4 tsp SALT TABLE 5LB
5 Tbsp. SALT TABLE 5LB

Direcciones

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
2. DRAIN BOYSENBERRIES, RESERVE JUICE FOR USE IN STEP 4 AND BOYSENBERRIES Or possibly USE IN STEP 5.
3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED Till WELL BLENDED. Don't WHIP.
4. Add in RESERVED JUICE GRADUALLY TO SUGAR Mix WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED Till SMOOTH.
5. FOLD BERRIES CAREFULLY INTO THICKENED Mix.
6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
SERVING SIZE: 1/8 PIE