Blackberry Cobbler with Pastry Dough
This is a cross between a blackberry cobbler and a pie. Because the pastry that goes with it is so rich and flaky, there's no bottom crust and the pie must be served in a bowl like cobbler.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
- 1 1/4 cups 6 oz all-purpose flour -- weigh for best results
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons granulated sugar
- 10 tablespoons unsalted butter Plugra, Kerrygold, Land o'Lakes
- 3 tablespoons ice water mixed with ½ tablespoons of vinegar and ½ teaspoon of vanilla plus more water as needed about 1-2 tablespoons more
- Heavy cream mixed with a little egg white for brushing on pastry or just some egg wash
- 3 cups fresh or frozen blackberries thawed and drained
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
In a large bowl, combine flour, salt and sugar and chill for about 20 minutes.
Transfer dry mixture to a food processor and pulse to mix. Add chunks of butter and pulse until mixture is coarse.
Pour crumbly mix into a bowl and add water mixture. Stir with a heavy duty scraper, then keep adding water, one tablespoon at a time until dough holds together when pinched but is still slightly crumbly (not too dry).
Empty mixture onto a clean surface and shape it into a firm disc. If it's a little crumbly, just press it very tightly and wrap. It should hold together better after it has chilled. Wrap tightly in plastic and chill for an hour or until ready to use.
Set the chilled disc on a floured surface and let it sit for about 10 minutes so that it is still cool, but a little more pliable. Put a sheet of plastic wrap over it and roll into a 12 inch circle. With a pizza cutter, cut the circle into thin strips.
Meanwhile, grease a 9 inch round deep dish (1 quart) pie dish.
In a bowl (you can use the same bowl you used for the pie crust mixture), mix together the sugar, cornstarch and cinnamon. Toss berries in the sugar mixture, then sprinkle with lemon juice. Spread evenly in the pie dish.
Using the strips of dough, build a lattice directly over the berries or on a parchment lined tray. If using a tray, freeze the lattice and set over the berries (I rarely do this anymore).
Brush lattice with cream and sprinkle with coarse sugar if desired.
Set the cobbler on a rimmed baking sheet and place on center rack.
Bake at 375 degrees F. for 40-45 minutes or until lattice is golden brown.