Cobbler Crust

Cobbler Crust

Follow the general procedures here for making the crust and baking the cobbler in all the cobbler recipes that you see in our blog. The procedures here call for a crust on top and bottom, but if you prefer, you can omit the bottom crust, placing the fruit mixture, directly in the bottom of the dish and having a top crust only.

• 3 cups plain flour
• 1 cup shortening
• ½ teaspoon salt
• 1/4 cup cold water
• 2 tablespoons sugar

Put the flour, salt, and sugar in a bowl. Add the shortening and mix everything together well, using your fingertips, until crumbly. Add the water and mix to form a moist ball of dough. On a floured board, roll out half of the dough to make a crust that fits the bottom of the dish, prick it with a fork a few times, and bake in a 375 degree oven for 10 minutes. It should look done but not brown. Cool 10 to 12 minutes, then put the fruit mixture on top. Roll out the rest of the dough, place it on top of the fruit, and prick it with a fork a few times. Or roll it out if you wish, cut it into strips, and make a lattice crust over the fruit. If you like, brush the top of the crust with melted butter and sprinkle with sugar. Bake the cobbler at 375 degrees for about 40 to 45 minutes (or as specified in the recipe), until the crust is well browned.