Fresh Blueberry Cobbler
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1 Teaspoon|
|Fresh blueberries||2 Pint, drained and rinsed|
|Lemon juice||1 Tablespoon|
|Pastry||1 (Used For 2 Crust Pie)|
Combine the brown sugar, tapioca, 1/4 teaspoon salt, cinnamon, and cloves; mix well.
Toss with blueberries until thoroughly mixed.
Drizzle lemon juice over berries.
Turn into a 10-inch plate.
Dot with butter; set aside.
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 plate; cut remaining strips 1/2 inch wide.
Form a lattice design over berries.
Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of plate.
Fold edge of wide strip under and flute pastry.
Bake at 425Â°F about 30 minutes, or until golden brown.