Blackberry Cobbler with Pie Crust

If you love blackberry cobbler with flaky pie crust instead of a biscuit or batter topping, this recipe is for you. Sweet blackberries and a golden, flaky crust come together in one easy, old-fashioned Southern dessert.

Course Dessert

Cuisine American - Southern

Prep Time 10

Cook Time 40

cooling 10

Total Time 1

Servings

Calories 319kcal

Author Marye Audet-White

Ingredients

1 pie crust, unbaked from the store or homemade
2 pounds blackberries fresh, rinsed and gently patted dry
¾ cup sugar
2 tablespoons cornstarch use 1 tablespoon for more juice, 3 tablespoons for thicker filling
⅓ cup butter melted
½ cup water
1 teaspoon vanilla extract optional
2 tablespoons sugar for sprinkling on top
1 tablespoon butter melted

Instructions

Preheat oven to 375℉ degrees.
Combine berries, sugar, and cornstarch in a 10 inch cast iron skillet.
Mix gently until berries are covered with sugar and cornstarch.
Gently stir in the melted butter, water, and vanilla until a cloudy purplish liquid is formed around the berries. There should not be lumps of white.
Turn heat to medium and bring to a simmer.
Simmer until the liquid thickens and becomes transparent.
Remove from heat and set aside.
Unroll the dough onto a clean countertop.
Cut ½" strips in the dough.
Place the dough strips in a lattice pattern on top of the blackberries. See the image in the step by steps. You'll do this by laying down a strip of dough then using an over and under technique to form the lattice. Be gentle or the strips will rip.
Brush the 1 tablespoon of melted butter on top of lattice crust and sprinkle with sugar.
Place into oven and bake for about 30 minutes or until crust is lightly browned.
Remove from oven and allow to cool for at least 10 minutes before serving.

Notes

Storage:

It'll keep in the fridge for five days. You can also freeze blackberry cobbler leftovers for up to three months.

Tips:

I like to use extra coarse sugar to top the pie crust. It gives it a nice sparkly look and a sweet crunch.
Let the blackberry cobbler cool 5-10 minutes before digging in. I know it's tempting, but the filling needs to set up a little bit. It'll be piping hot and runny if you cut in too soon.

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