Blackberry cobbler with pie crust Recipe
This delightful blackberry cobbler features a lattice pie crust, making it a stunning dessert option. Perfect for using leftover pie dough, it can be made from scratch or with a store-bought alternative for a quick assembly. Ideal for freezing, this cobbler allows you to prepare ahead for any occasion.
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Servings: 8
Ingredients
For the Pie Crust:
- 1 and ½ cups all-purpose flour
- Pinch of salt
- 1 and ½ tablespoons sugar
- 4 tablespoons unsalted butter cold
- 3 tablespoons shortening cold
- Ice water tap water with ice cubes
For the Blackberry Filling:
- 5 cups approximately 26 oz fresh blackberries (or frozen, unthawed)
- ¼ cup sugar
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- ¼ cup water
- 1 egg yolk mixed with 1 tablespoon water for egg wash
- 2-3 tablespoons sugar for sprinkling
Instructions
For the Flaky Pie Crust:
- Combine several ice cubes with water in a measuring cup and set aside.
- In a food processor, blend flour, sugar, and salt with a few pulses. Add the cold butter and shortening, cut into small cubes, and pulse until the mixture resembles coarse crumbs with some pea-sized bits.
- Gradually drizzle in about ⅓ cup of the prepared ice water while pulsing. Scrape down the sides of the bowl to ensure all flour is incorporated. Test the dough by squeezing a handful—if it holds together, it’s ready. If it remains crumbly, add more water a teaspoon at a time.
- Transfer the dough onto a lightly floured surface. Gently gather it into a smooth ball without overworking it, then wrap it in plastic wrap and refrigerate for at least an hour (up to 3 days) or freeze for up to a month.
For the Blackberry Mixture:
- Grease a baking dish approximately 20x25 cm.
- In a medium saucepan, combine blackberries and sugar. Dissolve the cornstarch in water, ensuring it’s smooth and lump-free, then stir it into the berries along with lemon juice.
- Cook the mixture over medium-low heat, stirring, until it begins to simmer. Let it cook for an additional minute until slightly thickened. Remove from heat and transfer the berry mixture to the greased baking dish, spreading evenly.
To Assemble the Cobbler:
- Preheat the oven to 350°F (180°C).
- Roll the chilled dough on a floured surface and cut it into strips. Arrange the strips over the blackberry filling in a lattice pattern, leaving spaces for steam to escape and juices to bubble through.
- Brush the lattice with egg wash and sprinkle with sugar.
- Bake for about 40 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
- Serve warm with ice cream or whipped cream, or enjoy at room temperature.
Notes
- For alternative toppings, consider biscuit dough or a simple crumb topping.
- Store leftovers covered in the refrigerator for up to three days.