PRECISION INGREDIENT RECIPES

Rhubarb Pie 31% cups rhubarb, cut in )4-inch pieces 1 tablespoon water 114 cups sugar 114 tablespoons Minute Tapioca

1 recipe Pie Crust

Combine rhubarb, sugar, water, and Minute Tapioca, and let stand 15 min- utes, or while pastry is being made. Line a 9-inch pie plate with 1 of pastry rolled to %-inch thickness. Moisten edges of pastry with cold water. Fill pie shell with rhubarb. Roll other half of pastry to Y%-inch thickness. Fold half the pastry back on other half. With sharp knife make several incisions to permit escape of steam. Place upper crust on filled lower one, opening out folded half after it is placed on pie. Press edges together. With sharp knife trim off surplus pastry. Again press edges together with fork dipped in flour. Bake in hot oven (425° F.) 15 minutes, then decrease heat to moderate (350° F.) and bake 30 minutes longer, or until rhubarb is tender.

Huckleberry or Blueberry Pie

1 quart fresh huckleberries or blueberries Dash of salt 34 cup granulated sugar 3 tablespoons water 4 cup brown sugar 21% tablespoons Minute Tapioca

1 recipe Pie Crust

Combine berries, sugar, salt, water, and Minute Tapioca, and let stand about 15 minutes, or while pastry is being made. Line a 9-inch pie plate with 14 of pastry rolled to %-inch thickness, allowing it to extend 44-inch beyond edge of plate. Moisten edge with cold water and fold inward, even with rim of plate. Moisten edge again. Fill pie shell with berries. Roll other half of pastry to inch thickness. Fold half the pastry back on other half. With sharp knife make several incisions to permit escape of steam. Place upper crust on filled lower one, opening out folded half after it is placed on pie. Trim off surplus pastry. Press edges together with fork dipped in flour. Bake in hot oven (425° F.) 15 minutes, then decrease heat to moderate (350° F.) and bake 20 minutes longer, or until filling is cooked.

Concord Crape Pie

21% tablespoons Minute Tapioca 14 teaspoon salt 3% cups Concord grapes, halved and 114 cups sugar seede 1 recipe Pie Crust

Combine Minute Tapioca, grapes, salt, and sugar, and let stand about 15 minutes, or while pastry is being made. Line a 9-inch pie plate with 14 of pastry rolled %-inch thick, allowing pastry to extend 14-inch beyond edge of plate. Fill with grape mixture. Moisten edge of pastry with cold water and fold inward, even with edge of plate. Moisten edge again. Roll other half of pastry to inch thickness. Fold half of pastry back on other half. With sharp knife make several incisions to permit escape of steam. Place upper crust on filled lower one, opening out folded half after it is placed on pie, and drawing snugly across top to prevent sagging at edges. Press edges together with fork dipped in flour. Trim off surplus pastry, being careful not to cut folded edge of lower crust. Bake in hot oven (425° F.) 15 minutes, then decrease heat to moderate (350° F.) and bake 25 minutes longer, or until filling is cooked.

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