Deep-Dish BLUEBERRY COBBLER

Table of Contents: PIES

 

1 package of 2 refrigerated Pillsbury All-Ready piecrusts, room temperature

24 oz. fresh blueberries, washed & drained

2/3-cup warm water

Pinch of salt

¾ cup granulated sugar

4 T. butter or margarine, cut into thin slices

 

 

 

 

 

 

Preheat the oven and a flat, baking pan to 425 degrees.  Unfold one piecrust onto a cutting board; then cut into strips to use to make a lattice effect later.  Place the second piecrust into the deep dish and form it to fit the dish shape.  Prick the piecrust on the bottom and the sides with a fork.  Make a layer of ½ of the blueberries.

 

Stir the salt into the warm water to dissolve; then pour all of the water into the dish.  Evenly sprinkle ½ of the sugar over the blueberries; then dot with ½ of the butter slices.

 

Place ½ of the pastry strips in a lattice design as the next layer.  Repeat the layers of blueberries, sugar, and butter.  Finish the cobbler with the remaining pastry strips in a second lattice design.

 

Place the cobbler on the preheated pan in the preheated oven.  Cook, about 10 minutes, only until the water begins to bubble in the dish; then reduce the heat to 250 degrees.   Bake for 30 to 45 minutes depending on the ripeness of the blueberries.  The blueberries should be cooked and the lattice pastry should be golden brown.  Remove the dish from the oven to cool for 10 to 15 minutes before serving.

 

 

Blueberries were plentiful in Austria and served in many marvelous desserts.  Below are photos of one the Austrian lakes, Attersee.   The lake was surrounded by lovely mountains where fields of wild flowers and blueberries bushes grew in abundance.

Joe and I were driving around part of the lake when we happened upon a dozen or so men, women, and children picking armloads of wild, white daffodils.  They had already loaded several entire truck and wagon beds with buckets filled with the flowers and were continuing to pick the daffodils.  We were enchanted with the scene and what seemed like a sea of flowers, but puzzled by it.  We assumed that the flowers were headed for sale at a market, yet still curious why the flowers were wild and not cultivated.   Later that day we rode through another lake village celebrating their annual spring festival.  Here was the answer to the puzzle!  This village and many others celebrated spring with breath-taking water parades of floats made entirely of daffodils.  Since Austria is a very Catholic oriented country, many of the floats had religious themes, particularly of The Virgin Mary.  But, some of the floats were Disney characters!   As kids would say, “Go figure!”


Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.