In this Strawberry Cobbler With Pillsbury Pie Crust recipe you learn how to make a delicious dessert that is sure to please the whole family. This creative dessert is simple and easy to make. This is a recipe for a pie baked in a casserole pan. The crust is delicious but the fruit layer is even better. The name of this dessert comes from the fact that it includes canned biscuits. You can also use thawed Pillsbury biscuits.
Blackberry Cobbler With Pillsbury Pie Crust Food
Provided by Lane5928
Yield 6-8 serving(s)
Number Of Ingredients 9
|1 cup sugar|
|1/2 cup all-purpose flour|
|1/2 cup melted butter|
|2 teaspoons vanilla extract|
|1/2 package refrigerated pie crust|
|3 1/2 cups frozen unthawed blackberries|
|1 tablespoon sugar|
|1 egg white|
|2 tablespoons water|
- Stir together the sugar, flour, butter and vanilla.
- Gently stir in blackberries.
- Spoon blackberry mixture into a lightly greased 11 x 7 baking dish.
- Cut the piecrust into strips and arrange on top of blackberry mixture.
- Mix together the egg white and water.
- Brush the pie crust strips with this egg wash.
- Sprinkle with sugar.
- Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly.
BEST BLACKBERRY COBBLER
This is my uncles recipe that he makes for family get togethers. It is the best! Other berries can be substituted but blackberries are our favorite! For smaller families or get togethers, this recipe halves easily!
Provided by MacChef
Yield 16-20 serving(s)
Number Of Ingredients 8
|5 cups blackberries|
|3 cups sugar|
|3 tablespoons butter|
|2 cups sifted flour|
|1/2 cup shortening|
|1/2 teaspoon salt|
|3 teaspoons water (a bit more could be necessary depending on your flour)|
|1 (16 ounce) box refrigerated pillsbury ready crust pie dough|
- Place filling ingredients in a pot and barely cover with water and bring to a boil.
- Place first three dumpling ingredients in a bowl. Cut shortening into flour using pastry cutter, forks or your hands until it resembles course meal.
- Add water one teaspoon at a time until dough holds together in a ball and does not crumble when pressed.
- Flour a work surface and roll out dumpling dough to about 1/4 – 1/8 inch thick and cut into squares.
- Drop dumplings into berry filling and cook 30 minutes. Make sure to stir when dropping in dumplings so they don’t stick together.
- Pour filling into a 4 quart rectangle baking dish.
- Roll out pre-made crusts and place over berries. *Most pre-made pie crust boxes come with 2 single crusts. You will need both crusts and trim the extra off. If you have the patience you can create a lattice crust using the pre-made dough for a pretty presentation.
- Bake your cobbler according to the Pillsbury Ready Crust box directions.
- This recipe can be halved or 2 smaller cobblers made by using two 2 quart dishes and using one pre-made crust per cobbler.
Nutrition Facts : Calories 430, Fat 17.7, SaturatedFat 5.2, Cholesterol 5.7, Sodium 225.4, Carbohydrate 65.7, Fiber 3.8, Sugar 39.8, Protein 3.9
Double Fruit Cobbler Pie
yield: 6 – 8
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour
Double Fruit Cobbler Pie! This is one good-tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser
- 7-8 cups of canned peaches with syrup. Frozen are better
- 3 tbsps all purpose flour
- 2 cups white sugar
- ⅓ cup soften salted real butter
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp vanilla extract
- Three 12 inch Pillsbury pie crusts
- Preheat oven 475 F
- In a large pan, add the peaches (I don’t thaw), sugar, flour, cinnamon, and nutmeg. Stir over medium heat to make a syrup. This should take about 15 minutes. Then add butter and vanilla, stir to combine, then set aside.
- Unroll the first pie crust and put it in the bottom of the skillet.
- Put half of the fruit mixture in the skillet over the first pie crust.
- Then roll out the second pie crust and place it over the fruit. Slice holes in the surface of the pie crust to release steam. Brush with egg wash.
- Place in oven and cook until top pie crust is golden brown, about 20 minutes.
- Then remove the pie and add the rest of the fruit mixture over the cooked pie crust ( I usually have juice left, but I make sure there is plenty in the pie.) and roll out the third pie crust, place on top of the fruit filling, and slice air holes or do something fancy if you want with a pattern.
- Brush with egg wash and return to the oven and bake until crust is golden brown, about another 20 minutes.
Strawberry Cobbler with Pie Crust
My strawberry cobbler with pie crust is an old fashioned dessert that is easy to make and delicious to eat. The recipe calls for making the filling with frozen strawberries, so you can enjoy this cobbler at any time of the year. Although you could use a homemade pie crust like I did, a storebought crust like Pillsbury would make this cobbler even easier. Instead of doing a double crust strawberry cobbler, I used a lattice for the top and added crust dumplings to the filling, giving this dessert a lot of texture. This was not only delicious but also turned out a beautiful red color, so if you want to learn how to make this southern style cobbler, keep reading!
Old Fashioned Strawberry Cobbler with Pie Crust
Most strawberry cobbler recipes on the Internet are a type of strawberry cobbler dump cake in which you put strawberries in a baking dish, then pour in a batter–without stirring the fruit and batter together–then bake.
Although those cobblers are definitely easy, there’s nothing like an old fashioned cobbler like a southern peach cobbler. The pie crust is crispy and the filling is juicy, the contrast in textures making the dessert more interesting than a dump cake.
Also, instead of a cakey top, my old fashioned strawberry cobbler has a lattice top that lets you see the colorful fruit filling inside. Even though a dump cake style cobbler with a bit less work, there’s nothing like a classic cobbler.
Strawberry Filling with Frozen Strawberries
One of the best things about this cobbler recipe is that it calls for making the strawberry filling with frozen strawberries. If you have access to fresh, preferably locally or homegrown berries, then by all means use those. However, using frozen strawberries has its advantages because:
You can make the cobbler at any time of the year – Instead of waiting until spring or summer when strawberries are in season, using frozen berries means that you can make this cobbler whenever you want. Since the strawberry filling is a bright, beautiful red color, it would be perfect for Christmas!
Frozen fruit is often superior – According to a health.com article, a study at the University of Chester found that in two out of three cases, frozen fruits and vegetables had more antioxidants than fresh did. In addition to having more nutrients, frozen fruit often has more taste since it is allowed to fully ripen before being picked. If you have to choose between good frozen fruit or mediocre fresh, go with frozen.
There is no prep work – Instead of washing, hulling, and chopping the fresh berries, all you have to do is open a bag of frozen strawberries, pour them into a pot, and start making the filling. It’s doesn’t get any easier than that.
Strawberry Cobbler with Pie Crust
My strawberry cobbler with pie crust is easy to make! Let’s go over the steps.
Making the Filling
The first step is making the filling. As I said earlier in this article, the filling is made with frozen strawberries, so you can make this cobbler at any time of the year without doing any prep work.
Just like my strawberry pie with frozen strawberries recipe, all you have to do is thaw the frozen berries, add sugar, lemon juice, and cornstarch, mix everything together, then pour the filling into an 8×8 casserole dish.
This cobbler was definitely good, but after making this cobbler, I decided to start cooking the filling on the stovetop first before putting the cobbler together. Many southern recipes call for cooking the fruit first, and after trying it, I prefer it. The next time I make this recipe, I will definitely cook the fruit filling a bit first.
Homemade vs. Storebought Pie Crust
Although the filling is important, I think that the crust is what really takes a cobbler from good to great. Using frozen strawberries to make the filling is a great time-saver, so you might be wondering if you can press the “Easy” button and use storebought pie crust as well.
You definitely can! Storebought pie crusts such as Pillsbury are a great way to make cobblers and pie quickly and easily. However, there isn’t quite anything like homemade, so if you can, I highly recommend making your own crust.
Adding the Dumplings
Even though it might sound off to some people, many old fashioned southern cobblers have dumplings, or small pieces of pie crust, in the fruit filling. These dumplings not only help to thicken the filling but also add to the texture contrast.
These dumplings soak up juice as the cobbler bakes, making them soft and pillowy. The combination of juicy filling, soft dumplings, and crispy crust is surprisingly delicious, so even if adding pits of raw pie dough to the fruit filling sounds odd, I highly recommend it.
However, I think that you should add fewer dumplings that I did in the video because, in all honestly, I think I went a bit overboard. About 1/4 to maybe 1/3 cup of dumplings max would be plenty.
Putting on the Lattice Top
Although you can certainly do a double crust strawberry cobbler, I decided to leave out the bottom crust and use a lattice on the top instead of a full crust. A bottom crust plus dumplings is a lot of crust, so I recommend using one or the other.
To make the lattice top, I cut one of the 9-inch pie crusts into strips laid the strips over the filling. Some people like to weave the lattice strips, but the filling is so juicy that I think it would be very difficult: my recommendation is to just lay the strips on top of each other.
If you decide to add a full top crust instead of a lattice, be sure to cut slits in the crust so that the steam can escape.
Baking in the Oven
Before I put the strawberry cobbler in the oven, I sprinkled it with 2 tablespoons of white sugar. The little bit of sugar on top gives the cobbler a nice bit of crunch and some extra sweetness, so I highly recommend adding a bit before baking.
Variations of the Recipe
Although I think this strawberry cobbler with pie crust recipe is fairly straightforward, there are a few ways you could switch things up:
- Double Crust
- No Dumplings
- Chocolate Pie Crust
Old-Fashioned Blackberry Cobbler Recipe
Juicy old-fashioned blackberry cobbler
Blackberry cobbler brings back warm and cozy memories of days gone by.
Old-Fashioned blackberry cobbler just like mom used to make! Blackberry cobbler was my father’s favorite dessert and is fondly remembered by everyone in our family. I’ve tweaked mom’s recipe over the years and we’re thrilled with this version as it’s the best ever!
Why does this old-fashioned Blackberry Cobbler recipe look more like pie?
This kind of old-fashioned blackberry cobbler is very much like a deep dish pie with extra juice. Many cobbler recipes have a drop biscuit topping over syrupy, soupy fruit. Back in the day, cobblers were often made with a flaky crust layered or ‘floating’ between scoops of juicy fruits.
A similar approach is used in making a pandowdy.
The crust on a pandowdy is cooked on top then pushed down into the juices while it bakes to make the most of the juices. What makes this recipe special is that the delicious middle layer of pastry is pre-baked to a crispy golden brown, and so does not get soggy.
Our recipe can be adapted using a drop biscuit cobbler topping instead of pastry crust if you prefer.
Make the berry mixture as instructed in the recipe and pour into the prepared pan. Cover the berries with mounds of the sweet biscuit topping and bake. The recipe for the biscuit topping can be found on our Easy Plum Cobbler recipe.
Overview of ingredients
- one double crust pie pastry – this can be store-bought or homemade
- 1 cup granulated sugar
- cornstarch to thicken the juices – use double the amount in flour if desired
- ground cinnamon
- boiling water
- fresh blackberries – if using frozen blackberries there’s no need to thaw first. Reduce the water by 1/4-cup. Wild blackberries are not as juicy as the giant store-bought blackberries you’ll find in the grocery store. You may need to adjust the cornstarch and/or water as needed.
- fresh lemon juice as needed to add tartness – again store-bought blackberries may be sweeter than wild so add lemon juice for a zing of acidity.
- unsalted butter
- large egg
- coarse sugar for topping
TIP: This recipe can be adapted using blueberries or peaches.
How to make old-fashioned Blackberry Cobbler
1. First prepare a double crust pie pastry
The crust can be store-bought or you can try our easy homemade pie crust in 3 easy steps.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Lightly grease an 8 or 9-inch casserole dish, baking pan or skillet. Set aside.
2. Make the cobbler filling
In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil for 5 minutes stirring occasionally until thickened.
Remove from the heat and add the blackberries and any accumulated juices. Stir gently until the blackberries release some juice. Set aside.
3. Assemble the cobbler
Cut on of the pastry disks in half and roll out on a lightly floured surface to 1/8-inch thick. Cut the pastry into a square roughly the same size as the prepared baking pan. Reserve any scraps.
Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used as the middle layer of the cobbler.
While the pastry square is baking roll out the remaining dough to a 12×12-inch square. Ease the dough into the prepared dish pressing it into the corners without stretching. Trim the edges leaving a 1/2-inch overhang.
Spoon half the blackberry mixture into the prepared pan. Top with the pre-baked pastry square then all the remaining blackberries. Dot with butter.
Roll out the remaining dough to a 10-inch square. Cut the dough into strips and weave a lattice design on top. Trim the excess and fold together with the overhanging bottom crust. Crimp or seal the edges with a fork.
Brush the pastry with the beaten egg and sprinkle with coarse sugar.
4. Bake and serve
Place the baking dish on the parchment lined baking sheet and bake at 400 degrees F for 10 minutes, then reduce the oven to 350 degrees F. Bake for an additional 45 to 55 minutes or until the crust is golden brown and the juices are bubbling.
Serve warm or at room temperature.