Featured Pinch Tips Video
- 3 c
- all purpose flour
- 1 tsp
- 1 Tbsp
- 1 c
- crisco (i use butter flavor)
- 1 large
- 1/3 c
- ice water
- 2 tsp
- 5-6 c
- fresh or frozen blackberries
- 1/4 c
- sugar (or more to taste)
- 1 tsp
- 1 tsp
- flour or cornstarch to thicken
- zest of lemon (finely diced)
1Mix flour, salt, and sugar in a medium bowl. Cut in the crisco with a fork or pastry cutter until well mixed.
2In a separate small bowl, put the egg, ice water, and vinegar-stir well.
3Pour the liquid ingredients into the flour and mix until you can form it into a ball.
4Take 1/2 of the dough and roll out on floured board. With a knife, cut into strips and lay 1/2 of them in bottom of baking dish. (I used a glass 8x11 dish but you can use a 9" pie plate too)
5In a saucepan, heat the berries with the lemon zest, cinnamon and nutmeg. Add sugar to taste. I don't add too much sugar, just enough to take out the tartness. But you can make as sweet as you want.
6If the berries are a little soupy you can make a slurry with flour or cornstarch and add to thicken it up.
7Pour the berries over the crust. Lay the remaining strips of pie dough on top. You can do a lattice type topping or just lay pieces to partially cover in a scattered way. Sprinkle top with sugar if desired.
8Bake in preheated oven at 325 for about 40 minutes. Cobbler is done when bubbling and crust pieces are golden. (Place on a cookie sheet to avoid spillover in the oven.)
9Let cool, cut and serve with a nice dollup of vanilla ice cream or whipped cream.