Blackberry Pie Cobbler
User Reviews
5
Blackberry Pie Cobbler
Description
The preparation involves pre-baking a cut pie crust circle until lightly browned and bubbly, which is set aside to cool. A whole pie crust is then placed in a pie plate with edges hanging over, forming the base. Blackberries mixed with a blend of sugar and flour, flavored with vanilla, are scattered over the crust. Another pie crust is cut into strips to create a lattice top. Small cold butter pieces are dotted over the berry filling before covering with the lattice crust strips. The assembled cobbler is baked until the crust is golden and the filling bubbly.
The result is a dessert with a crisp and flaky pie crust lattice covering a juicy berry interior. The flour and sugar mixture helps thicken the juices released by the blackberries during baking, giving a pleasant, slightly syrupy consistency. The cold butter contributes to flaky crust texture and richness.
This cobbler is best served warm or at room temperature, complementing a scoop of vanilla ice cream or whipped cream if desired. It highlights the fresh flavor of blackberries and the homemade appeal of classic pie dough.
Adjust sugar according to the ripeness of berries to balance sweetness. Using fresh plump blackberries will give the most desirable results. Store-bought refrigerated pie crusts can be used for convenience but should be allowed to soften at room temperature to avoid tearing during shaping.
Ingredients
- 3 pie crusts refrigerated
- 1 Cup sugar
- 2 Tbs all-purpose flour
- 2 teaspoon vanilla extract real
- 5 Cups blackberries about 1.5 lbs, fresh preferred, frozen ok
- 2 Tbs butter cold, chopped into small pieces
- 1 egg beaten
- 1 Tbs raw sugar
Instructions
- Preheat oven to 450. Unroll one pie crust onto a lightly floured surface and set your pie plate onto the crust. Using the pie plate as a pattern, cut around the bottom of the pie plate with a butter knife. (This will form the middle crust in your pie/cobbler). Place this circle onto a baking sheet lined with parchment paper, waxed paper or aluminum foil. Place this on the center rack of the oven and bake until the pastry is dry and lightly browned and developing small bubbles on the surface – about 10 minutes. Set this pie crust aside to cool.
- Into a pie plate, place one refrigerated pie crust and allow the extra to hang over the edges.
- Unroll the final pie crust onto a lightly floured surface and cut into 1 ½ inch wide strips.
- In a small bowl, combine the sugar and the flour and set aside. Stir the vanilla into a ¼ Cup of water.
- Scatter ½ of the blackberries into the the bottom pie crust that is in the pie plate. Sprinkle half of the sugar mix over the berries and half of the water mix over the berries. Scatter ½ of the butter chunks onto the berries as well.
- Placed the prebaked pie crust on top of the berries and repeat step 5 above, scattering the remaining berries, sugar, water and butter.
- Using the strips of cut pie crust, weave the top of the pie crust. Wetting your fingers with water, dampen the underside of each strip where it will attach to the bottom pie crust and pinch together. Going around the pie plate – crimp the bottom edge and top edge together. Using a pastry brush, brush the top of the pie with the beaten egg. Sprinkle with the Raw Sugar.
- Place the pie on a baking sheet to catch any drips and place on the bottom rack of the oven. Bake for 10 minutes at 450 and then reduce heat to 350 for another 45 minutes or until the filling is juicy and bubbling up through the pastry strips. Place on a cooling rack or folded kitchen towel and let cool for at least 20 minutes. Serve warm or at room temperature.
Notes
- Use fresh, plump blackberries without spots for best flavor and texture.
- Adjust sugar quantity depending on berry sweetness, adding more if using out-of-season or frozen ones.
- Refrigerated pie crusts should be brought to room temperature before use to make handling easier.
- This cobbler pairs well served warm, optionally with vanilla ice cream or whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 292mg | 12% |
| Potassium | 220mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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