Title: Blueberry cobbler
 Categories: 
      Yield: 100 Servings
 
  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:  450 F. OVEN
  :
  
  1.  PREPARE 1 1/4 RECIPES PIE CRUST (RECIPE NO. I00100).
  
  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 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.  USE CANNED PREPARED BLUEBERRY PIE FILLING.
  
  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 INCH) IN TOPS OF EACH COBBLER.
  
  10. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY 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: I01002
  
  SERVING SIZE: 1 SQUARE
  
  From the  (actually used today!).