Blackberry cobbler with pie crust is a timeless dessert that combines the rustic charm of juicy blackberries with the elegance of a golden, flaky lattice crust. This recipe is perfect for using up pie dough or crafting a masterpiece from scratch. Whether served warm with ice cream or enjoyed on its own, this cobbler guarantees smiles all around.
Elevate your dessert game with this visually stunning cobbler. The rich blackberry filling, kissed with lemon and a hint of sweetness, contrasts beautifully with the buttery pie crust. Its freezer-friendly nature makes it an excellent option for entertaining or preparing ahead for family gatherings.
Star Ingredients of This Cobbler
The Perfect Pie Crust
- All-purpose flour – Provides structure and a tender crumb.
- Unsalted butter – Adds rich flavor and flakiness to the crust.
- Shortening – Ensures a soft, melt-in-your-mouth texture.
- Ice water – Binds the dough while keeping it cold for optimal results.
The Blackberry Filling
- Fresh or frozen blackberries – The star of the show, bursting with sweet-tart flavor.
- Sugar – Balances the natural tartness of the berries.
- Lemon juice – Enhances the bright, fruity notes.
- Cornstarch – Thickens the filling for a luscious texture.
Steps to Make Your Cobbler Shine
Crafting the Flakiest Pie Crust
Start by blending the dry ingredients before incorporating cold butter and shortening. Add ice water gradually until the dough comes together. Rest it in the fridge for at least an hour, allowing it to firm up for easier rolling.
Preparing the Blackberry Magic
Cook blackberries with sugar, cornstarch, and lemon juice to create a thick, glossy filling. Pour it into a greased baking dish, ensuring an even layer for the crust to rest on.
Assembling the Showstopper
Roll out your chilled dough and cut it into strips. Lay them over the berry mixture in a lattice pattern. Brush with egg wash, sprinkle with sugar, and bake until golden perfection emerges from the oven.
Pro Tips for the Perfect Blackberry Cobbler
For an extra-crisp crust, chill the assembled cobbler for 10 minutes before baking. When cutting lattice strips, a pastry wheel creates a decorative edge, adding a professional touch. Use fresh blackberries when in season for the best flavor, but frozen berries are a convenient substitute.
If you prefer a more rustic dessert, swap the lattice crust for biscuit dough or a crumb topping. Pair the cobbler with vanilla ice cream for a classic finish or a dollop of whipped cream for a lighter touch.
Storing Leftovers Like a Pro
Store any remaining cobbler in an airtight container in the refrigerator for up to three days. To reheat, warm individual portions in the oven or microwave until the crust regains its crispness and the filling is warm and gooey. Freezing is another great option; wrap the cooled cobbler tightly and freeze for up to three months. Defrost overnight in the fridge and reheat before serving.
Enjoy every bite of this indulgent dessert, knowing it’s as practical as it is delicious!
Blackberry cobbler with pie crust Recipe
Ingredients
For the Pie Crust:
- 1 and ½ cups all-purpose flour
- Pinch of salt
- 1 and ½ tablespoons sugar
- 4 tablespoons unsalted butter cold
- 3 tablespoons shortening cold
- Ice water tap water with ice cubes
For the Blackberry Filling:
- 5 cups approximately 26 oz fresh blackberries (or frozen, unthawed)
- ¼ cup sugar
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- ¼ cup water
- 1 egg yolk mixed with 1 tablespoon water for egg wash
- 2-3 tablespoons sugar for sprinkling
Instructions
For the Flaky Pie Crust:
- Combine several ice cubes with water in a measuring cup and set aside.
- In a food processor, blend flour, sugar, and salt with a few pulses. Add the cold butter and shortening, cut into small cubes, and pulse until the mixture resembles coarse crumbs with some pea-sized bits.
- Gradually drizzle in about ⅓ cup of the prepared ice water while pulsing. Scrape down the sides of the bowl to ensure all flour is incorporated. Test the dough by squeezing a handful—if it holds together, it’s ready. If it remains crumbly, add more water a teaspoon at a time.
- Transfer the dough onto a lightly floured surface. Gently gather it into a smooth ball without overworking it, then wrap it in plastic wrap and refrigerate for at least an hour (up to 3 days) or freeze for up to a month.
For the Blackberry Mixture:
- Grease a baking dish approximately 20×25 cm.
- In a medium saucepan, combine blackberries and sugar. Dissolve the cornstarch in water, ensuring it’s smooth and lump-free, then stir it into the berries along with lemon juice.
- Cook the mixture over medium-low heat, stirring, until it begins to simmer. Let it cook for an additional minute until slightly thickened. Remove from heat and transfer the berry mixture to the greased baking dish, spreading evenly.
To Assemble the Cobbler:
- Preheat the oven to 350°F (180°C).
- Roll the chilled dough on a floured surface and cut it into strips. Arrange the strips over the blackberry filling in a lattice pattern, leaving spaces for steam to escape and juices to bubble through.
- Brush the lattice with egg wash and sprinkle with sugar.
- Bake for about 40 minutes, or until the crust is golden brown and the filling is bubbling and thickened.
- Serve warm with ice cream or whipped cream, or enjoy at room temperature.
Notes
- For alternative toppings, consider biscuit dough or a simple crumb topping.
- Store leftovers covered in the refrigerator for up to three days.