Blackberry Cobbler with Lattice Crust
Source of Recipe
List of Ingredients
2 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar, divided
1/2 teaspoon salt
1 cup cold unsalted butter, cut into ½-inch pieces
1/2 cup sour cream
1/4 cup ice water
10 cups fresh blackberries
5 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon orange zest
1 large egg, lightly beaten
For dough: In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sour cream. Add 1/4 cup water, 1 tablespoon at a time, stirring gently just until a dough forms (do not over mix). Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining 3/4 cup granulated sugar. Pour into prepared pan.
On a lightly floured surface, roll dough to 1/4-inch thickness. Cut dough into 1¼-inch-wide strips. Weave strips on top of fruit in a lattice pattern. Trim excess dough. Brush dough strips with beaten egg, and sprinkle with coarse sugar.
Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown and bubbly, about 45 minutes more. Let cool for at least minutes before serving.
Makes 6 servings