Blackberry Cobbler with Pie Crust
Equipment
- 1 9x13 inch baking dish
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 pastry brush
- 1 Rolling Pin
Ingredients
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pre-made pie crust
- 1 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
- 1 tablespoon milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium mixing bowl, combine blackberries, sugar, cornstarch, cinnamon, lemon juice, and salt.
- Stir the mixture gently until the blackberries are well coated.
- Pour the berry mixture into the baking dish.
- Roll out the pie crust to fit over the top of the dish.
- Place the pie crust over the blackberry mixture.
- Tuck the edges of the pie crust into the inside of the baking dish.
- Dot the top of the pie crust with small pieces of butter.
- In a small bowl, mix the beaten egg with milk.
- Brush the egg wash over the pie crust with a pastry brush.
- Cut small slits in the pie crust to allow steam to escape.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown.
- Remove from oven and let the cobbler rest for 10 minutes before serving.
Notes
For the best results, ensure that the blackberries are fresh and not overly ripe to prevent the filling from becoming too mushy. If you prefer a sweeter cobbler, you can adjust the amount of sugar to taste. Remember to keep an eye on the crust; if it browns too quickly, cover it with aluminum foil to prevent burning.
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