Strawberry Blueberry Cobbler PieFrom shandy 3 years ago
- Pie Crust: (Makes 2 crusts) shopping list
- 2 3/4 c. all-purpose flour shopping list
- 1/2 t. salt shopping list
- 5 T. cold unsalted butter, cut into 1/2-inch pieces shopping list
- 1/2 c. plus 2 T cold vegetable shortening shopping list
- 6 to 8 T. ice water shopping list
- Cobbler Topping: shopping list
- 1 c. all-purpose flour shopping list
- 1 t. baking powder shopping list
- 1/4 t. kosher salt shopping list
- 2 T. sugar plus 1 1/2 t., for sprinkling shopping list
- 1/2 t. freshly grate lemon zest shopping list
- 2 T. cold unsalted butter, cut into 1/4-inch pieces shopping list
- 1/2 c. heavy cream, chilled shopping list
- 1 T. whole milk or heavy cream, for glazing shopping list
- For the Pie Filling: shopping list
- 2 c. rinsed, hulled, and sliced fresh strawberries shopping list
- 2 c. blueberries or a mix of blueberries, blackberries, raspberries - or whatever combination your heart desires! shopping list
- 1 T. fresh lemon juice shopping list
- 3/4 c. sugar shopping list
- 3 T. cornstarch shopping list
How to make it
- Pie Crust:
- Put flour and salt in a bowl and set in freezer. Make sure your butter and shortening are cut into pieces ahead of time and also put in the freezer. Put ice cubes and water into a cup 15 minutes before starting.
- Now to start, get flour and salt out of freezer and add the cubed butter. Use pastry cutter to cut butter in until it resembles coarse crumbs. Add cold shortening and do the same as the butter. Make a well in the center of the flour mixture and add half of the water. Use a fork to pull the flour in until the water is gone. Now make the well again and add the rest of the water and do the same motion with the fork and turning the bowl.
- When the dough has enough water, it will hold together when you squeeze it in the palm of your hand.
- Divide the dough into two discs, wrap in Saran wrap and place in refrigerator for 45 minutes.
- Take dough out, roll into a round 12 inches wide and 1/4 inch thick. Gently fit it into a 9-inch pie plate. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.
- To make the Cobbler Topping:
- In a large bowl, whisk together the flour, baking powder, salt, the 2 Tablespoons sugar, and zest. Using a pastry blender, cut in the butter until it resembles a coarse meal. Little by little, stir in the heavy cream until the dough starts to hold together (a bit more cream may be used if need be).
- Turn the dough out onto a lightly floured surface. Pat together to form a round that is 1/2 inch thick. Cut 2 1/2 inch rounds using a biscuit cutter. Should make 7 to 8 biscuits.
- Before you make the filling:
- Position the rack in the bottom third of your oven. Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil.
- To Make the Filling:
- In a medium bowl, combine the strawberries and mix of other berries used along with lemon juice, sugar and corn starch. Mix Gently.
- Pour the fruit mixture into the unbaked pie shell. Place the cobbler biscuits on top and brush the biscuits with the milk. Sprinkle with some of the 1 1/2 t. sugar.
- Place the pie plate on the lined cookie sheet and bake for 1 hour and 15 minutes, or until the juices are bubbling and thick. (To check the doneness of the biscuits, carefully lift one to see that the bottom looks like a steamed dumpling and not raw dough.)
- Remove to a wire rack to cool to room temperature before serving.
The Cookshandy Port Orchard, WA
The Rating4 people
Beautiful pie Shandy! thanks for sharing :)jett2whit in Union City loved it
OMG! Thank looks wonderful.boosan21 in Pleasant Valley loved it
Shandy, I want to come to your house for dessert!choclytcandy in loved it
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