Blackberry Cobbler with Pie Crust

Blackberry Cobbler featuring a flaky pie crust is a classic Southern summertime dessert. This timeless treat combines juicy, sweet blackberries with a buttery, golden crust that is sure to set your mouth to watering.

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.

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