Frank's Recipes! Blueberry Pie for 50 or 250

850 g. 25 ml.	white sugar gelatin, unflavoured	4.3 kg. 125 ml	1. Mix sugar with gelatine
850 ml. 15 ml	Liquid from drained blueberries ** lemon juice	4.3 L 75 ml	2. Add liquid ingredients; mix well 3. Bring to a boil, stirring constantly until gelatin is dissolved.
200 g 200 ml	Cornstarch Cold water	1. kg 1. L	4. Dissolve starch in water. Add to syrup; simmer uncovered, stirring constantly until thickened.
4.3 kg	Blueberries, frozen, dry pack, thawed and liquid reserved **	21.5 kg	5. Add blueberries; mix well.
2.3 kg	plain pastry, 6 pie shells (8 servings per pie)	11.5 kg	6. Line each 23 cm pie plate, 200 g. per plate 7. Spread 1.0 kg. filling into each pie shell.
150 ml	egg wash	750 ml	8. Brush edges of bottom crust with egg wash. 9. Cover with top crust, 175 g. dough per pie. Seal and brush with egg wash. 10. Cut dough with knife for steam vent.
30 ml	Sugar	150 ml	11. Sprinkle sugar over each pie. 12. Bake at 180 deg. C. for 45 min. (convection oven about 30 min.) or until golden.

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