\r
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\r
Julie","datePublished":"2009-01-12"},{"@type":"Review","author":{"@type":"Person","name":"Karin C."},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"Way too sweet. Not only was there too much sugar, but it never got incorporated and stayed granulated.","datePublished":"2008-07-20"},{"@type":"Review","author":{"@type":"Person","name":"james m."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":" ","datePublished":"2008-06-28"},{"@type":"Review","author":{"@type":"Person","name":"MICHELLE M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I love pies ... but the whole crust thing intimidates me -- mine never look as pretty as they should. This cobbler recipe makes a crust better than any pie I've ever had AND it supposed to look rustic! My kind of pastry recipe. \r
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This blueberry cobbler is wonderful. I have made it many times (although I do usually add about 1 T. cornstarch dissolved with a little cold water to the berries or else it is kind of runny; I also decrease the sugar by at least 1/2 cup -- judge for yourself based on how sweet the fruit is). But I've also made triple berry and apple cobblers with this same crust. If you're cooking for more than 4 people, double it and bake it in a lasagna dish. You will have no problem getting rid of the leftovers the next day. Great recipe!","datePublished":"2007-08-24"},{"@type":"Review","author":{"@type":"Person","name":"Jill R."},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"This dessert was pretty easy and very tastey. This dessert was VERY sweet, so some of the sugar could be left out and the blueberries were pretty runny. Next time I will definitely add tapioca to the blueberries to thicken them up a bit. But all in all, it was very good!","datePublished":"2007-06-29"},{"@type":"Review","author":{"@type":"Person","name":"Linda M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This cobbler is so delicious and relatively simple to make. I followed the recipe but cut the amount of sugar in the filling by half. I also used butter for the shortening. Boy does it smell heavenly while baking! The filling was a bit runny; I think I will try adding a bit of tapioca to the next cobbler. I made the crust up the night before and stored it in the wax paper. The wax paper was too moist from the dough and came apart while I was trying to roll it out. A minor irritation compared to the great taste. If I make it up ahead of time again I will store it in plastic. I am planning to make it again this week. It will be a regular desert at our house!","datePublished":"2007-05-10"},{"@type":"Review","author":{"@type":"Person","name":"Kristy D."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"a fabulous and easy desert for a busy week night","datePublished":"2007-03-16"},{"@type":"Review","author":{"@type":"Person","name":"Philip C."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Very tasty and easy! Will make it again!","datePublished":"2006-11-04"}],"recipeCuisine":"american","recipeCategory":"dessert"}
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Step 1
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
Step 2
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.
Step 3
Roll out the pastry into a large sheet, approximately 20 x Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Step 4
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.
Step 5
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.
Step 6
Serve with warm vanilla ice cream.