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Summer Berry Cobbler




Source of Recipe


Martha Stewart Living






Recipe Introduction


This cobbler encloses berries in a p�te bris�e�classic French short-pastry dough.





List of Ingredients



• 1 1/2 pints blueberries
  
• 2 pints blackberries
  
• 1/2 cup sugar
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons freshly squeezed lemon juice
  
• Dash of ground cinnamon
  
• P�te Bris�e *
  
• 1 large egg yolk
  
• 1 tablespoon heavy cream
  






Instructions



1. Heat oven to 400�. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
   
2. On a lightly floured surface, roll out the p�te bris�e into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
   
   
   
3. Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
   
   
   
4. Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350�. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.
   
   
   






Final Comments


Serves 8

* P�te Bris�e (Pie Dough)

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.