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Crisscross Pie Crust Cobbler Recipe

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This recipe for Crisscross Pie Crust Cobbler, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Tabari

Category:
Category:

Ingredients:  
Ingredients:  
For filling:
4 tablespoons butter
3 to 6 cups gently rinsed blackberries or other
fruit
1/4 teaspoon salt
1/4 to 1/2 cup sugar
For crust:
2-1/2 cups flour
1/2 teaspoon salt
3/4 cup shortening
6 to 8 tablespoons cold water

Directions:
Directions:
Preheat oven to 375?F. Mix flour and salt. Cut in
the shortening with a pastry blender or two knives
moving crisscross across the dough. Do not blend
too much as the pieces of shortening about the
size of small peas in the dough are what cause the
crust to be tender. Sprinkle water over the dough
one tablespoon at a time and blend with a fork.
Use only as much water as required to make the
pastry hold together in a ball. Put the ball of
dough on a floured board or waxed paper. Roll it
out to about 1/8 inch thick. Smear butter on the
bottom and sides of the baking dish. Cut one large
piece of dough to cover the bottom of the baking
dish. If the dough tears or it is hard to get one big
piece, just fill in with additional pieces. It will all
taste the same.
Mix the sugar and salt. Place 1/2 of fruit in pan
on top of the dough. Sprinkle with sugar and salt.
Place pats of butter on the layer of fruit. Place the
second layer of fruit in the pan and sprinkle it with
salt and sugar. Place pats of butter on the fruit.
Cut strips of dough and place across the top of the
pan in one direction. Place another set of strips of
dough across the pan in the other direction. Or
have a little fun and place the strips of dough
diagonally across the pan. Bake 40 to 50 minutes.
Both crusts should be golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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