7 pounds Pastry for Two-Crust Pies
6 quarts fruit, pie pack (2 no. 10 cans)
8 ounces cornstarch
56 ounces granulated sugar
2 teaspoons salt
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Drain fruit. Measure liquid and add water to make 2 qt. Bring 1 1/2 qt of the liquid to boiling point.
3. Mix remaining liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.
4. While still hot, add sugar and salt. Mix thoroughly and bring to boiling point. Add drained fruit and mix carefully to avoid breaking or mashing fruit. Cook slightly.
5. Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust. Seal edge, trim and flute edges. Bake at 400°F for 30 minutes or until crust is browned.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, use 1 1/2 No. 10 cans fruit, 3 lb sugar (variable), 6 oz cornstarch, and 1 1/2 tsp salt. Drain liquid from fruit and add water to make 1 1/2 qt liquid. Scale 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
Suggested fillings: apple, apricot, blackberry, cherry, gooseberry, or peach.
Other thickening agents may be used, such as waxy maize (6 oz total for 9-inch or 4 1/2 oz total for 8-inch pies) or tapioca (9 oz total for 9-inch or 7 1/2 oz total for 8-inch pies).
6 quarts fruit, pie pack (2 no. 10 cans)
8 ounces cornstarch
56 ounces granulated sugar
2 teaspoons salt
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Drain fruit. Measure liquid and add water to make 2 qt. Bring 1 1/2 qt of the liquid to boiling point.
3. Mix remaining liquid with cornstarch and add gradually to hot liquid, while stirring with a wire whip. Cook until thick and clear.
4. While still hot, add sugar and salt. Mix thoroughly and bring to boiling point. Add drained fruit and mix carefully to avoid breaking or mashing fruit. Cook slightly.
5. Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust. Seal edge, trim and flute edges. Bake at 400°F for 30 minutes or until crust is browned.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, make 4 lb 8 oz dough for crusts and portion into 5 oz for bottom crust and 4 oz for top crust. For filling, use 1 1/2 No. 10 cans fruit, 3 lb sugar (variable), 6 oz cornstarch, and 1 1/2 tsp salt. Drain liquid from fruit and add water to make 1 1/2 qt liquid. Scale 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
Suggested fillings: apple, apricot, blackberry, cherry, gooseberry, or peach.
Other thickening agents may be used, such as waxy maize (6 oz total for 9-inch or 4 1/2 oz total for 8-inch pies) or tapioca (9 oz total for 9-inch or 7 1/2 oz total for 8-inch pies).
Last edited:
