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Pioneer Woman Blackberry Cobbler With Pie Crust

Pioneer Woman Blackberry Cobbler With Pie Crust Recipe

  • Author: Anabelle McLean
  • 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

Scale

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:

  1. 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.
  2. 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.
  3. 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:

  1. 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:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. 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.
  3. Add the Filling: Pour the blackberry filling into the prepared dish, spreading it evenly. Dot the filling with small pieces of butter.
  4. 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.
  5. 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:

  1. 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.
  2. 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.

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-blackberry-cobbler-with-pie-crust/