Blackberry Cobbler
INGREDIENTS:
4 2/3 c WATER; COLD
7 1/2 lb FLOUR GEN PURPOSE 10LB
28 lb PIE FIL BLUEBERRY #10
4 7/16 lb SHORTENING; 3LB
6 tb SALT TABLE 5LB
4 2/3 c WATER; COLD
7 1/2 lb FLOUR GEN PURPOSE 10LB
28 lb PIE FIL BLUEBERRY #10
4 7/16 lb SHORTENING; 3LB
6 tb SALT TABLE 5LB
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 450F. OVEN
1. PREPARE 1 1/4 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 1/8" 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 1/2 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 (1/2") 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 1/2 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
1. PREPARE 1 1/4 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 1/8" 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 1/2 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 (1/2") 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 1/2 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