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Fresh Blueberry Cobbler

sweet.chef's picture
Ingredients
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground cloves 1 Teaspoon
  Blueberries 2 Pint, drained, rinsed
  Lemon juice 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Pastry 1 (For 2 Crust Pie)
Directions

1. Combine brown sugar, tapioca, salt, cinnamon, and cloves; mix well. Toss with blueberries until thoroughly mixed. Drizzle lemon juice over berries. Turn into a 10-inch pie plate. Dot with butter; set aside.
2. Prepare pastry. Shape into a ball and flatten on a lightly floured surface. Roll into a rectangle about 1/8 inch thick. Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of pie plate; cut remaining strips 1/2 inch wide.
3. Form a lattice design over berries. Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of pie plate. Fold edge of wide strip under strips of pastry and flute edge.
4. Bake at 425°F about 30 minutes, or until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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