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Blackberry Pie Cobbler

 
One serving costs about $1.63

$1.63 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dessert Southern
spoonacular Score:38%

Spoonacular Score: 38%

 

You can never have too many Southern recipes, so give Blackberry Pie Cobbler a try. This dessert has 473 calories, 6g of protein, and 21g of fat per serving. This recipe serves 8 and costs $1.63 per serving. Head to the store and pick up pie crusts, real vanillan extract, butter into pieces, and a few other things to make it today. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so tremendous. Similar recipes are Blackberry Pie Cobbler, Blackberry Cobbler, and Blackberry Cobbler.

Dessert works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
3
3  refrigerated pie crusts
refrigerated pie crusts
3
3  refrigerated pie crusts
refrigerated pie crusts
3
3  refrigerated pie crusts
refrigerated pie crusts
3
3  refrigerated pie crusts
refrigerated pie crusts
1 cup
1 cup sugar
sugar
2 Tbs
2 Tbs flour
flour
2 tsps
2 tsps real vanilla extract
real vanilla extract
1.5 lbs
1.5 lbs fresh blackberries - preferred - is ok too
fresh blackberries - preferred - is ok too
2 Tbs
2 Tbs butter into pieces
butter into pieces
1
1  egg
egg
1 Tbs
1 Tbs raw sugar
raw sugar
1 Tbs
1 Tbs raw sugar
raw sugar
3  refrigerated pie crusts
3
refrigerated pie crusts
3  refrigerated pie crusts
3
refrigerated pie crusts
3  refrigerated pie crusts
3
refrigerated pie crusts
3  refrigerated pie crusts
3
refrigerated pie crusts
1 cup sugar
1 cup
sugar
2 Tbs flour
2 Tbs
flour
2 tsps real vanilla extract
2 tsps
real vanilla extract
1.5 lbs fresh blackberries - preferred - is ok too
1.5 lbs
fresh blackberries - preferred - is ok too
2 Tbs butter into pieces
2 Tbs
butter into pieces
1  egg
1
egg
1 Tbs raw sugar
1 Tbs
raw sugar
1 Tbs raw sugar
1 Tbs
raw sugar

Equipment

baking paper
baking paper
aluminum foil
aluminum foil
kitchen towels
kitchen towels
baking sheet
baking sheet
butter knife
butter knife
wire rack
wire rack
pastry brush
pastry brush
oven
oven
bowl
bowl
baking paper
baking paper
aluminum foil
aluminum foil
kitchen towels
kitchen towels
baking sheet
baking sheet
butter knife
butter knife
wire rack
wire rack
pastry brush
pastry brush
oven
oven
bowl
bowl


Instructions

Preheat oven to 450. Unroll one pie crust onto a lightly floured surface and set your pie plate onto the crust. Using the pie plate as a pattern, cut around the bottom of the pie plate with a butter knife. (This will form the middle crust in your pie/cobbler). Place this circle onto a baking sheet lined with parchment paper, waxed paper or aluminum foil. Place this on the center rack of the oven and bake until the pastry is dry and lightly browned and developing small bubbles on the surface about 10 minutes. Set this pie crust aside to cool. Into a pie plate, place one refrigerated pie crust and allow the extra to hang over the edges. Unroll the final pie crust onto a lightly floured surface and cut into 1 inch wide strips. In a small bowl, combine the sugar and the flour and set aside. Stir the vanilla into a Cup of water. Scatter of the blackberries into the the bottom pie crust that is in the pie plate. Sprinkle half of the sugar mix over the berries and half of the water mix over the berries. Scatter of the butter chunks onto the berries as well. Placed the prebaked pie crust on top of the berries and repeat step 5 above, scattering the remaining berries, sugar, water and butter. Using the strips of cut pie crust, weave the top of the pie crust. Wetting your fingers with water, dampen the underside of each strip where it will attach to the bottom pie crust and pinch together. Going around the pie plate crimp the bottom edge and top edge together. Using a pastry brush, brush the top of the pie with the beaten egg. Sprinkle with the Raw Sugar. Place the pie on a baking sheet to catch any drips and place on the bottom rack of the oven. Bake for 10 minutes at 450 and then reduce heat to 350 for another 45 minutes or until the filling is juicy and bubbling up through the pastry strips. Place on a cooling rack or folded kitchen towel and let cool for at least 20 minutes. Serve warm or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.69
Ingredient
3 refrigerated pie crusts
3 refrigerated pie crusts
3 refrigerated pie crusts
3 refrigerated pie crusts
1 cup sugar
2 Tbs flour
2 teaspoons real vanilla extract
1.5 pounds fresh blackberries - preferred - is ok too
2 Tbs butter into pieces
1 egg
1 Tb raw sugar
1 Tb raw sugar
Price
$5.46
$5.46
$5.46
$5.46
$0.28
$0.02
$0.63
$6.03
$0.24
$0.24
$0.11
$0.11
$29.51

Nutritional Information

Quickview
1353 Calories
17g Protein
70g Total Fat
161g Carbs
3% Health Score
Limit These
Calories
1353k
68%

Fat
70g
108%

  Saturated Fat
22g
143%

Carbohydrates
161g
54%

  Sugar
32g
36%

Cholesterol
28mg
9%

Sodium
1074mg
47%

Alcohol
0.36g
2%

Get Enough Of These
Protein
17g
36%

Manganese
1mg
85%

Folate
205µg
51%

Vitamin B1
0.74mg
49%

Fiber
10g
44%

Iron
7mg
41%

Vitamin B3
7mg
38%

Vitamin K
35µg
34%

Vitamin B2
0.5mg
29%

Selenium
17µg
25%

Vitamin C
17mg
22%

Phosphorus
216mg
22%

Copper
0.34mg
17%

Vitamin E
2mg
15%

Magnesium
56mg
14%

Vitamin B5
1mg
14%

Potassium
398mg
11%

Zinc
1mg
11%

Vitamin B6
0.16mg
8%

Calcium
78mg
8%

Vitamin A
302IU
6%

covered percent of daily need

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