Blackberry cobber

Yield: 100 Servings

Measure 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

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, .

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