Pie Pantry Basic Cream Pie Filling

Ingredients

• 5 cups milk

• 2 eggs

• 1 cup sugar

• 3 oz package of Jell-O brand pudding (not instant)

• 1 tsp. vanilla

• ½ teaspoon of lemon (unless preparing chocolate filling)

• ½ cup cornstarch

Preparation

Mix all ingredients together in pan.  Cook on high until it is almost to a boil.  Reduce heat to medium and take off when it has started to boil again.

Pie Pantry Razzleberry Pie

Bring 4 ¾ Cups water and 3 ⅓ cup sugar to boil.  Add 1 lb. blackberries and bring to boil again.  Thicken with three heaping ⅓ cup of Red berry pie tone diluted with 1 cup water (cornstarch may be used in place of pie tone).  This mixture will be quite thick.  Remove from stove.  Add 1 lb. boysenberries and 12 oz red raspberries.  Fold berries gently and let cool.  Makes five 9 inch pies.

Pie Pantry Blueberry Pie

Bring 4 ¾ cup water and 3 ⅓ cup sugar to a boil.  Add 1 lb. blueberries and bring to a boil again.  Thicken with three heaping ⅓ cup of Red Berry Pie Tone diluted with 1 Cup water (cornstarch may be substituted for pie tone).  This mixture will be quite thick.  Remove from the stove.  Fold in 2 lb. of blueberries and let cool.  Make 5 nine inch pies.

Pie Pantry Boysenberry Pie

Bring 1 ½ cups water and 1 cup sugar to a boil.  Add ⅓ cup Red Berry Pie Tone diluted with ½ water (cornstarch may be used in place of pie tone).  Remove from stove and add 1 lb. of boysenberries.  Makes 1 9 inch pie and a turnover.