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Recipes - Blueberry Cobbler

Recipe Name

Blueberry Cobbler

Submitted by

jgouker

Recipe Description

I01002

Quantity	120	Quantity Unit	Servings	Servings
Prep Time (minutes)	90	Cook Time (minutes)	50	Ready In (minutes)	140

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Ingredients
Amt.	Measure	Ingredient



4	cups (8 fl oz)	ice cold water
12 1/2	cups	flour, bread, enriched
8	cups	Shortening, vegetable
3	tablespoons	salt
152	servings	Blueberry pie filling, Katys
1/2	cup	1 carton Egg Beaters

Steps

Sequence	Step

1	PAN: 18 x 26 INCH SHEET PAN TEMPERATURE: 450F OVEN SIFT ALL FLOUR BEFORE MEASURING. PREPARE PIE CRUST (RECIPE #I 001 00). A. SIFT TOGETHER FLOUR AND SALT INTO MIXER BOWL. B. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE. C. ADD COLD WATER. MIX AT LOW SPEED FOR 1 MIN. UNTIL DOUGH IS JUST FORMED. D. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.
2	DIVIDE DOUGH INTO 3 LB 12 OZ PIECES; USE 2 PIECES FOR EACH SHEET PAN (TOP CRUST/BOTTOM CRUST).
3	PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR. FLATTEN GENTLY.
4	ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUGH INTO BOTTOM AND SIDES OF PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6.
5	POUR 14 LB (1.5 GAL) FILLING INTO EACH PAN.
6	ROLL REMAINING PIECES OF DOUGH FOR TOP CRUSTS.
7	DAMPEN OUTER RIM OF BOTTOM CRUST WITH WATER (USE BRUSH OR CLEAN TOWEL). PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN.
8	CRIMP TO SEAL EDGES. TRIM/REMOVE EXCESS DOUGH.
9	CUT 6 TO 8 SMALL SLITS (.5 INCH) IN TOP OF EACH COBBLER. 9A. BRUSH TOP OF COBBLER WITH 4 OUNCES OF EGG AND WATER WASH (SCRAMBLED) TO MAKE THE CRUST BROWN WHILE BAKING. ALLOW GLAZE TO DRY ON CRUST BEFORE BAKING TO ELIMINATE DARK SPOTS.
10	BAKE 45 TO 50 MINUTES OR UNTIL LIGHTLY BROWNED.
11	COOL; CUT 6 BY 10. CONVECTION OVEN: 375 F(HIGH FAN - OPEN VENT) 35 TO 45 MINUTES OR UNTIL LIGHTLY BROWNED.

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