Pioneer Woman’s Blackberry Cobbler with Pie Crust is a delightful dessert that combines the juicy, tangy flavor of fresh blackberries with the buttery, flaky goodness of a homemade pie crust. This cobbler is a nostalgic treat that’s perfect for summer gatherings, family dinners, or any time you’re craving a comforting dessert. The simplicity of this recipe allows the natural sweetness of the blackberries to shine, while the golden crust adds a satisfying texture to every bite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience.
What is Pioneer Woman Blackberry Cobbler With Pie Crust?
Pioneer Woman’s Blackberry Cobbler with Pie Crust is a classic cobbler made by layering fresh blackberries with a sugar and flour mixture, then topping them with a buttery pie crust. The cobbler is baked until the blackberries are bubbly and the crust is golden brown. Unlike traditional cobblers that have a biscuit topping, this version uses a pie crust, giving it a texture similar to that of a pie but with the ease of a cobbler.
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Why You Should Try This Recipe
- Rustic and Simple: This cobbler is easy to prepare, yet it delivers a rustic, homemade flavor that’s sure to impress.
- Flavorful Combination: The sweet and tart blackberries paired with a buttery pie crust create a perfect balance of flavors.
- Versatile Dessert: Ideal for summer, but can be enjoyed year-round by using fresh or frozen blackberries.
- Minimal Ingredients: With just a few pantry staples and fresh berries, you can create a delicious dessert in no time.
- Crowd-Pleaser: Perfect for gatherings, this cobbler is sure to be a hit with family and friends.
Ingredients Needed to Make Pioneer Woman Blackberry Cobbler With Pie Crust
For the Pie Crust:
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup (2 sticks) of cold unsalted butter, cut into cubes
- 1/4 to 1/2 cup of ice water
For the Blackberry Filling:
- 4 cups of fresh blackberries (or frozen, thawed and drained)
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour (or cornstarch for a gluten-free option)
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of lemon zest
- 1/4 teaspoon of ground cinnamon (optional)
- 1/8 teaspoon of salt
- 2 tablespoons of unsalted butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon of water
- Coarse sugar for sprinkling (optional)
Equipment
- Mixing Bowls: For preparing the pie crust and blackberry filling.
- Pastry Cutter or Food Processor: This is used to cut the butter into the flour.
- Rolling Pin: This is used to roll out the pie dough.
- 9×9-inch Baking Dish or Deep Pie Dish: For baking the cobbler.
- Measuring Cups and Spoons: For accurately measuring the ingredients.
- Pastry Brush: For applying the egg wash.
Instructions to Make Pioneer Woman Blackberry Cobbler With Pie Crust
Prepare the Pie Crust:
- Make the Dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, stirring with a fork or your hands until the dough begins to come together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Blackberry Filling:
- Make the Filling: In a large mixing bowl, gently toss the blackberries with the sugar, flour (or cornstarch), lemon juice, lemon zest, cinnamon (if using), and salt. Let the mixture sit for 10-15 minutes to allow the berries to release their juices.
Assemble the Cobbler:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Fit the dough into a 9×9-inch baking dish or a deep pie dish, leaving some overhang.
- Add the Filling: Pour the blackberry filling into the prepared dish, spreading it evenly. Dot the filling with small pieces of butter.
- Top with the Crust: Roll out the second disk of dough and place it over the blackberry filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Apply the Egg Wash: In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the Cobbler:
- Bake the Cobbler: Place the dish on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and makes it easier to serve.
What Goes Well With Pioneer Woman Blackberry Cobbler With Pie Crust
- Vanilla Ice Cream: Serve the cobbler warm with a scoop of vanilla ice cream for a classic combination.
- Whipped Cream: A dollop of whipped cream adds a light, airy contrast to the rich cobbler.
- Lemon Curd: Drizzle with a bit of lemon curd for an extra burst of citrus flavor.
- Custard: Pour warm custard over the cobbler for a creamy, comforting dessert.
Essential Tips for Perfecting Pioneer Woman Blackberry Cobbler With Pie Crust
- Use Cold Ingredients: Keep the butter and water as cold as possible to create a flaky crust.
- Don’t Overmix the Dough: Mix just until the dough comes together to avoid a tough crust.
- Let the Filling Sit: Allowing the filling to sit before assembling the cobbler helps the flavors meld and reduces excess liquid.
- Cool Before Serving: Letting the cobbler cool slightly before serving helps the filling set and enhances the flavors.
- Customize the Sweetness: Adjust the amount of sugar in the filling based on the sweetness of your berries.
Variations of Pioneer Woman Blackberry Cobbler With Pie Crust
- Mixed Berry Cobbler: Combine blackberries with raspberries, blueberries, or strawberries for a mixed berry cobbler.
- Peach Blackberry Cobbler: Add sliced peaches to the blackberry filling for a fruity twist.
- Spiced Cobbler: Add a pinch of nutmeg or cloves to the filling for a warm, spiced flavor.
- Crumble Topping: Instead of a pie crust, top the cobbler with a buttery crumble made from flour, sugar, and butter.
- Blackberry Apple Cobbler: Mix blackberries with sliced apples for a sweet and tart combination.
Storing Pioneer Woman Blackberry Cobbler With Pie Crust: Best Practices
- Refrigerate Properly: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for Later: You can freeze the baked cobbler for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.
Reheating Pioneer Woman Blackberry Cobbler With Pie Crust: Best Practices
- Oven Method: Reheat the cobbler in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Microwave Method: Microwave individual servings on medium power for 20-30 seconds, or until warmed.
How Can I Make Pioneer Woman Blackberry Cobbler With Pie Crust Healthier?
- Use Whole Wheat Flour: Substitute part of the all-purpose flour with whole wheat flour for a healthier crust.
- Reduce Sugar: Cut back on the sugar in the filling, especially if your berries are naturally sweet.
- Add More Fruit: Increase the amount of blackberries or add other fruits to boost the fiber and nutrients.
- Use Less Butter: Reduce the amount of butter in the crust or filling to lower the fat content.
- Serve with Greek Yogurt: Instead of ice cream, serve the cobbler with a dollop of Greek yogurt for added protein and fewer calories.
Nutrition Value (Per Serving)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 240mg
- Total Carbohydrates: 45g
- Sugars: 25g
- Protein: 5g
FAQs
Can I use store-bought pie crust for Pioneer Woman Blackberry Cobbler?
Yes, you can use store-bought pie crust for this cobbler if you prefer. Simply roll out the pre-made crust and follow the instructions for assembling and baking the cobbler.
How do I prevent my cobbler filling from being too runny?
To prevent the filling from being too runny, make sure to use the appropriate amount of thickener, such as flour or cornstarch, in the filling. Letting the cobbler cool before serving also helps the filling set properly.
Can I use frozen blackberries for the Pioneer Woman Blackberry Cobbler?
Yes, you can use frozen blackberries for the Pioneer Woman Blackberry Cobbler. If using frozen berries, make sure to thaw and drain them well before adding them to the filling. This helps prevent excess moisture in the cobbler, which can make the crust soggy.
What is the difference between a pie and a cobbler?
The main difference between a pie and a cobbler is the type of crust used and how it’s assembled. A pie typically has a bottom crust and sometimes a top crust, while a cobbler is usually made with a fruit filling topped with a biscuit-like or doughy crust. In this recipe, the cobbler is made with a pie crust, giving it a texture similar to a pie but with the simplicity of a cobbler.
How do I prevent the pie crust from getting too dark while baking the cobbler?
To prevent the pie crust from getting too dark while baking the cobbler, cover the edges of the crust with aluminum foil or a pie shield once they reach a golden brown color. This will allow the filling to continue baking without overcooking the crust.
Can I make Pioneer Woman Blackberry Cobbler with Pie Crust ahead of time?
Yes, you can make Pioneer Woman Blackberry Cobbler with Pie Crust ahead of time. Prepare and bake the cobbler as directed, then let it cool completely. Store it in the refrigerator and reheat before serving. This makes it a convenient option for entertaining or busy days.
Final Words
Pioneer Woman’s Blackberry Cobbler with Pie Crust is a delightful dessert that’s easy to make and burst with the sweet and tangy flavors of ripe blackberries. The combination of a buttery, flaky crust and juicy blackberry filling creates a comforting treat that’s perfect for any occasion.
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Pioneer Woman Blackberry Cobbler With Pie Crust Recipe
- Prep Time: 30
- Cook Time: 55
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pioneer Woman’s Blackberry Cobbler with Pie Crust is a classic cobbler made by layering fresh blackberries with a sugar and flour mixture, then topping them with a buttery pie crust. The cobbler is baked until the blackberries are bubbly and the crust is golden brown. Unlike traditional cobblers that have a biscuit topping, this version uses a pie crust, giving it a texture similar to that of a pie but with the ease of a cobbler.
Ingredients
For the Pie Crust:
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup (2 sticks) of cold unsalted butter, cut into cubes
- 1/4 to 1/2 cup of ice water
For the Blackberry Filling:
- 4 cups of fresh blackberries (or frozen, thawed and drained)
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour (or cornstarch for a gluten-free option)
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of lemon zest
- 1/4 teaspoon of ground cinnamon (optional)
- 1/8 teaspoon of salt
- 2 tablespoons of unsalted butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon of water
- Coarse sugar for sprinkling (optional)
Instructions
Prepare the Pie Crust:
- Make the Dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, stirring with a fork or your hands until the dough begins to come together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Blackberry Filling:
- Make the Filling: In a large mixing bowl, gently toss the blackberries with the sugar, flour (or cornstarch), lemon juice, lemon zest, cinnamon (if using), and salt. Let the mixture sit for 10-15 minutes to allow the berries to release their juices.
Assemble the Cobbler:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Fit the dough into a 9×9-inch baking dish or a deep pie dish, leaving some overhang.
- Add the Filling: Pour the blackberry filling into the prepared dish, spreading it evenly. Dot the filling with small pieces of butter.
- Top with the Crust: Roll out the second disk of dough and place it over the blackberry filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Apply the Egg Wash: In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the Cobbler:
- Bake the Cobbler: Place the dish on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
- Cool and Serve: Remove the cobbler from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and makes it easier to serve.
