Blackberry cobber
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4⅔ | cup | WATER; COLD |
| 7½ | pounds | FLOUR GEN PURPOSE 10LB |
| 28 | pounds | PIE FIL BLUEBERRY #10 |
| 4 7/16 | pounds | SHORTENING; 3LB |
| 6 | tablespoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 450F. OVEN 1. PREPARE 1¼ RECIPES PIE CRUST (RECIPE NO. I-1).
2. DIVIDE DOUGH INTO 4 PIECES; USE 2 PIECES FOR EACH SHEET PAN.
3. PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR; FLATTEN GENTLY.
4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT ⅛" THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUGH INTO BOTTOM AND SIDES OF EACH PAN.
RESERVE REMAINING PIECES FOR USE IN STEP 6.
5. POUR 14 LB (1 ½ GAL) FILLING INTO EACH PAN.
6. ROLL REMAINING PIECES DOUGH FOR TOP CRUSTS.
7. PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN.
8. CRIMP TO SEAL EDGES.
9. CUT 6 TO 8 SMALL SLITS (½") IN TOPS OF EACH COBBLER.
10. BAKE 35-40 MINUTES OR UNTIL IGHTLY BROWNED.
11. COOL; CUT 6 BY 9.
:
NOTE: FOR DOLLAR TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING NO.
2 ½ SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS OF DOUGH IN 5 ROWS OF 10 EACH. IN STEP 10, BAKE AT 425F.
Recipe Number: I01001
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .