Blueberry Cobbler

Serving Size : 5x5

(Quantity)Yield : 100

Ingredients

• 2 lb 4 oz Flour - All purpose
• 2 tsp Salt
• 1 1/4 lb Shortening
• 1 1/3 cup Water
• 8 oz Cornstarch
• 3 lb Sugar
• 2 Tbsp Cinnamon
• 1 Tbsp Nutmeg
• 25 lb Blueberries, frozen, unsweetened
• 1 gallon Water

1. For pastry topping: Combine flour and salt. Mix in shortening until pea sized balls form.
2. Add water and mix just until dry ingredients are moistened. Cover and set aside.
3. Drain berries and set aside
4. Mix cornstarch with 1/4 gallon of water
5. Bring 3/4 gallon of water to boil. Add 1/2 of the sugar.
6. Gradually add cornstarch mixture to boiling liquid.
7. Cook, stirring constantly, until thickened. Mixture will be very thick at this point.
8. Remove from heat. Blend in remaining sugar and spices.
9. Add berries to thickened mixture. Stir lightly, careful not crush the fruit.
10. Pour 3 3/4 qt of berry mixture into 4 steamtable pans.
11. On lighlty floured surface, roll dough into 4 rectangles (12''x20''). About 1 lb per pan.
12. Cover berry mixture with pastry. Brush with pastry brush dipped in water.
13. Bake until pastry is brown and filling is bubbly.
14. Conventional oven: 425 degree for 1 hour or convection oven: 375 degrees for 40 minutes.
15. Cut each pan 5x5 (25 servings/pan)

Notes: each serving provides: 1/2 cup of fruit *BLUE NSLW 2002

Nutrients Per Serving: calories 207, protein 1.5 g, carbohydrates 37 g, fat 6.5 g, saturated fat 2 g, cholesterol 0 mg, Vit A 9 RE, Vit C 3 mg, iron 1 mg, calcium 13 mg, sodium 49 mg, fiber 3.5 g,

Serving Size: 5x5

Recipe Source: USDA C-1
Meal Pattern: Fruit,
Food Type: Dessert,
Theme: None provided

HACCP Tips

1. Wash hands and clean all food preparation surfaces.