Source: U.S. Department of Defence
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Blueberry Cobbler
Source: U.S. Department of Defence | |
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 DESSERTS (PASTRY AND PIES) No.I 010 02
BLUEBERRY COBBLER
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
438 cal
60 g
4g
21 g
0 mg
327 mg
35 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
32-1/2 each
PIE FILLING,BLUEBERRY,PREPARED
28-1/4 lbs
3 gal
Method
1
Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2
Divide dough into four 3-3/4 lb 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-inch 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 1-1/2 gallons of 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, about 1/2-inch each, in tops of each cobbler.
10
Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned, on high fan, open vent.
11
Cool; cut 6 by 9.
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|
| Yield: 100 | Portion: 1 Piece |
| Calories: | 438 cal |
| Carbohydrates: | 60 g |
| Protein: | 4g |
| Fat: | 21 g |
| Cholesterol: | 0 mg |
| Sodium: | 327 mg |
| Calcium: | 35 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PIE CRUST | 32-1/2 each | ||
| PIE FILLING,BLUEBERRY,PREPARED | 28-1/4 lbs | 3 gal |
| Method: | |
|
1 Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. 2 Divide dough into four 3-3/4 lb 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-inch 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 1-1/2 gallons of 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, about 1/2-inch each, in tops of each cobbler. 10 Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned, on high fan, open vent. 11 Cool; cut 6 by 9. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence