MIXED BERRY COBBLER

MIXED BERRY COBBLER

Pastry:

4 ½- Cups All-purpose Flour

1- Teaspoon Salt

¼- Cup Sugar

1 ½- Cups (3 sticks) Unsalted Butter, chilled and cut into pieces

½ -Cup Vegetable Shortening

½ -Cup Ice-Cold Water

For the Filling:

About 5-6 cups mixed berries (go light on strawberries, they’re a bit too watery for a cobbler) Use frozen without syrup or fresh. Frozen, no need to defrost them.

2-3 -Tablespoons sugar, depending on how sweet you would like it

1 -Tablespoon cornstarch

Dash Nutmeg

3 -Tablespoons butter

1 -Egg Yolk

¼ -Cup Milk

Pastry:

In a food processor, add the flour, salt, sugar, butter, and shortening. Pulse for 30 seconds or until the mixture resembles coarse meal, Add ice-cold water, 1 Tablespoon at a time, until the dough, just holds together.

Turn the dough out onto a sheet of wax paper or plastic wrap, cover with another sheet of paper or plastic and gently press or roll the dough into a circle. Chill for 1 hour in the refrigerator.

To Make the Filling:

Toss all the fruit, cornstarch, sugar, and nutmeg in a large bowl, stir to mix. Turn the fruit into the pastry and dollop with butter. Bring up the edges of the pastry dough and fold over the fruit in a rustic fashion. Right before baking, combine the milk and egg yolk in a mixing bowl and brush the pastry with the mixture. This causes the pastry to brown richly.

Place the cobbler on a heated cookie sheet on the bottom rack and cook for 40-45 minutes or until crust is brown @ 375 degrees. Transfer the cobbler to a cooking rack and allow to rest for 30 minutes before serving.

I truly enjoyed this dessert. The pastry crust is my favorite right now as it is light and flaky. I used two tablespoons of raw sugar on the fruit which allowed the natural flavor of the fruit to come through, sweet but tart. The fruit was firm and not runny. The bottom of the crust was cooked perfect due to the heated cookie sheet under the cobbler while it cooked. I like a scoop of ice cream with my cobbler. 

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