For the crust:
3 cups All Purpose flour
2 sticks frozen unsalted butter, cubed
1 tablespoon sugar
1 teaspoon kosher salt
2 egg yolks
1/2 ++ cup ice water
In a food processor combine the flour and frozen butter cubes. Pulse a few times to break up. Add the sugar and salt and continue pulsing until you have a fine coarse meal texture. Add the egg yolks and slowly pour in the ice water with the machine running until the dough forms into a large ball. You may need to add more or less water depending on where you are. You will also note this seems like a lot of dough. The filling for my cobbler is basically enveloped from top to bottom with pastry, and I also prefer a thicker pastry. So… there’s that.
Remove, round off, flatten slightly, and start prepping your blueberry filling.
For the Blueberry filling:
4 cups fresh blueberries
2 cups frozen blueberries, slightly thawed and any purged juice saved
1 cup sugar
1/4 cup cornstarch
pinch of salt
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
2 teaspoons vanilla
2 tablespoons unsalted butter
In a bowl combine the fresh and frozen blueberries. Toss with sugar and let set for 30 minutes. Add salt, lemon juice, lemon zest, any purged juice from the frozen berries, and vanilla... mix in. Add the cornstarch in dusted batched and fold in. You’ll notice a thick slurry happens, and that’s okay.
- Preheat your oven to 400 degrees. Find your best stoneware cobbler dish, and butter/spray the insides. Roll out your dough on a floured surface, constantly working and dusting the underside. All that good frozen butter will start to slack out a bit and may stick to your surface. Roll out about 1/4-1/8” thickness, your preference, with plenty of excess overlap after fitting the dough into your dish; As I mentioned above the blueberry filling will be enveloped in the crust. Fit the dough into your cobbler dish, making sure the bottom, corners and sides are nice and snug.
- Pour the blueberry filling into the the cobbler dish, and smooth out to a nice even thickness. spot the top of the filling with pieces of butter.
- fold up the excess dough onto the top, enveloping the filling. Unevenness is pretty. Brush the top and crevasses of the dough with your egg wash (1 egg/splash water/beaten). This will give a “shine” to the crust and great golden color after baking. Sprinkle on crystalized sugar (or even raw/turbinado sugar) for appearance and crunch. Place on a larger cookie pan to catch the drips and place in the oven.
- Bake approximately one hour, or until the filling is not cloudy but clear, thickened and bubbly. I say approximately because it depends on the size of your cobbler dish (I never pay attention to recipes that tell me what pan to use. You’re a smart cookie and know what you like.) . Mine is short and rectangular so it took about an hour; Yours may be larger. Check the center of your cobbler after 45 minutes to gauge the time.
- Remove after baking and let the cobbler set up and cool off a bit. Serve warm with fresh homemade ice cream or whipped cream…. slice off irregular squares the next day to snack as you go. Enjoy!