Blackberry Cobbler With Best Ever Vinegar Crust
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
-
FILLING
- 1892.72 ml blackberries
- 591.47 ml sugar (2 to 3 cups, depending upon berry sweetness)
- 118.29 ml all-purpose flour
-
PASTRY (BEST EVER PIE CRUST)
- 709.77 ml flour
- 236.59 ml crisco vegetable shortening
- 4.92 ml salt
- 14.79 ml vinegar
- 1 egg
- 78.78 ml cold water
directions
- Combine the 3 filling ingredients together and set aside.
- For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
- Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12” baking dish; ensure there are no leaks and seal tears with a little water if necessary.
- Put the berry mixture into the pastry shell.
- Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
- Brush the top with milk and sprinkle with sugar.
- Bake at 375°F for an hour or until center bubbles.
- For juicier cobbler, add a 1/2 cup water before the top goes on.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.