Ingredients
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 5 tablespoons frozen butter, cubed
- 1/4 cup frozen shortening, cut into large chunks
- 5 tablespoons ice water
- 4 cups blueberries
- 4 tablespoons butter, diced
- 2 cups sugar
Directions
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
Serve with warm vanilla ice cream.
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By sandipepe_11245229
valley glen, CA
on May 22, 2009
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Sorry, I am a great cook, I make recipe's from the food network website all the time but this was a mess. The blueberry filling didn't set. I was left with a bunch of liquid from the blueberries. A bust Julie....
By jbren10033_11565162
old greenwich, CT
on January 12, 2009
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Hi all, Thanks for the great reviews. I just wanted to let everyone know that there is a misprint on the amount of sugar required, It should read 1 1/4 cup not 2. You can use a little more or less according to your taste. Be sure to sprinkle some on the outside after you have assembled the cobbler, it will caramelize on the crust and is really amazing. Just to address a few other concerns runny blueberries have to do with the ripeness of the berry, this is best made when the berries are fresh and in season. Add some peaches for extra flavor!
I love the reviewer that suggested doubling the recipe, that is what my grandmother did and we ate it for breakfast cold the next morning! It never made it past lunch! Enjoy
Julie
By kcarey0323_5242865
Matthews, NC
on July 20, 2008
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Way too sweet. Not only was there too much sugar, but it never got incorporated and stayed granulated.
Read all 10 reviews