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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 vegetarian,lacto ovo vegetarian dessert Southern
spoonacular Score:33%

Spoonacular Score: 33%

 

If you want to add more lacto ovo vegetarian recipes to your recipe box, Blackberry Pie Cobbler might be a recipe you should try. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 474 calories. For $1.63 per serving, you get a dessert that serves 8. If you have pie crusts, sugar, blackberries - preferred - is ok too, and a few other ingredients on hand, you can make it. 3 people have made this recipe and would make it again. It is an affordable recipe for fans of Southern food. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Blackberry Cobbler, Blackberry Cobbler, and Blackberry Cobbler.

Cobbler works really well with Cream Sherry, Moscato d'Asti, and Port. 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

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
1 cup
1 cup sugar
sugar
2 Tbs
2 Tbs flour
flour
2 tsps
2 tsps vanilla extract
vanilla extract
1.5 lbs
1.5 lbs fresh blackberries
fresh blackberries
2 Tbs
2 Tbs butter
butter
1
1  egg
egg
1 Tbs
1 Tbs raw sugar
raw sugar
3  refrigerated pie crusts
3
refrigerated pie crusts
1 cup sugar
1 cup
sugar
2 Tbs flour
2 Tbs
flour
2 tsps vanilla extract
2 tsps
vanilla extract
1.5 lbs fresh blackberries
1.5 lbs
fresh blackberries
2 Tbs butter
2 Tbs
butter
1  egg
1
egg
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: $1.63
Ingredient
3 refrigerated pie crusts
1 cup sugar
2 Tbs flour
2 teaspoons vanilla extract
1.5 pounds fresh blackberries
2 Tbs butter
1 egg
1 Tb raw sugar
Price
$5.46
$0.28
$0.02
$0.63
$6.03
$0.24
$0.24
$0.11
$13.01

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
473k Calories
6g Protein
20g Total Fat
67g Carbs
4% Health Score
Limit These
Calories
473k
24%

Fat
20g
31%

  Saturated Fat
7g
45%

Carbohydrates
67g
22%

  Sugar
30g
34%

Cholesterol
28mg
9%

Sodium
295mg
13%

Alcohol
0.36g
2%

Get Enough Of These
Protein
6g
12%

Manganese
0.85mg
42%

Fiber
6g
25%

Vitamin C
17mg
22%

Vitamin K
21µg
21%

Folate
72µg
18%

Vitamin B1
0.21mg
14%

Iron
2mg
13%

Vitamin B3
2mg
12%

Vitamin B2
0.17mg
10%

Copper
0.2mg
10%

Vitamin E
1mg
10%

Selenium
6µg
9%

Phosphorus
78mg
8%

Magnesium
27mg
7%

Potassium
212mg
6%

Vitamin A
301IU
6%

Vitamin B5
0.59mg
6%

Zinc
0.83mg
6%

Calcium
41mg
4%

Vitamin B6
0.07mg
3%

Vitamin D
0.16µg
1%

covered percent of daily need

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