Another type of blackberry cobbler, this is also a vintage recipe and the perfect way to use leftover pie crust. It can be frozen so you can plan ahead. I always favor homemade, but with purchased dough, you can have a crowd-pleasing dessert in no time!
An old-fashioned classic with blackberries
Today I'm sharing another cobbler and another recipe with blackberries. I hope you don't mind, but I seem to never run out of flavor combinations or ways of using berries.
Using pie dough as the cobbler topping is pretty genius.
It's super quick if you use a store-bought crust or have some languishing in your freezer.
I love a rustic lattice, but you can also use cutouts as we do for the cinnamon plum cobbler.
I love fruit desserts in general, especially in the Summer, and I probably make cobblers more than any others, like crumbles or even dump cakes, which are incredibly easy.
Well, fruit cobbler recipes are also easy. And huge crowd-pleasers, so there's always an excuse to whip one of these sweet casseroles everybody seems to love so much.
How to make blackberry lattice cobbler
Cobblers are baked in ceramic or glass dishes and served family-style. They are not removed from the pan. So use a dish you like to put on the table.
See our favorite dishes for cobblers. A cast iron skillet like the one we use for this cherry cobbler, is also an option.
Filling
Simply stir the ingredients briefly in a saucepan before dumping them into the pie dish.
Cornstarch slurry: we use it to thicken the juices. The cornstarch needs to be fully dissolved in water before adding to avoid lumps.
Pie crust
For the top crust, roll the dough and cut strips. I use a smooth or fluted pastry wheel (or pizza wheel). You can also use cut-outs in the form of stars, hearts, or other shapes (see the plum cobbler).
Lattice top
Make the lattice design with the pastry strips and sprinkle with sugar before baking.
Egg wash: it adds a golden finish. Simply brush it on the strips of dough.
Sprinkle the dough with sugar before baking for a crunchier topping.
Baking
Bake as directed until the juices bubble up and the crust is dry and golden brown from the egg wash and sugar.
⭐️ Vintage Kitchen Tip
For a quick dessert, use purchased pie crust or leftovers. If buying it, look for an all-butter dough or a good puff pastry from a bakery.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- How to store this cobbler: cover leftovers in plastic wrap or in an airtight container. You can also freeze it for a month adding another layer of aluminum foil after the plastic, or using a freezer-safe container.
- Serving:
Slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream is the best (according to me, lol) and most popular way to serve this cobbler. You can add extra toppings like a drizzle of honey or maple syrup and some sliced, toasted almonds.
At room temperature also works and is great for outdoor picnics, cookouts and potlucks. I don't recommend eating it cold from the fridge, as low temperatures numb flavors in many cases.
Related recipes you might like:
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Blackberry Cobbler with Pie Crust
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Ingredients
For the pie crust:
- See Notes below for alternatives.
- 1 and ½ cups all-purpose flour
- 4 tablespoons unsalted butter, cold
- 3 tablespoons shortening, cold
- 1 and ½ tablespoons sugar
- Pinch of salt
- Ice Water, tap water with ice cubes
For the blackberry filling:
- 5 cups about 26 oz fresh blackberries (or frozen without thawing)
- ¼ cup sugar
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- ¼ cup water
- 1 egg yolk with 1 tablespoon of water, for egg wash
- 2-3 tablespoons sugar, for sprinkling
Instructions
For the flaky pie crust:
- Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water.
- In a food processor put flour, sugar, and salt. Pulse to mix.
- Add cubed cold butter and shortening and pulse using on/off turns, until the butter is the size of peas or beans. It will be irregular.
- Drizzle about ⅓ cup of ice water and pulse a few times.
- Check the bottom of the bowl with a spatula so that you don't have a lump of flour that the blades didn't pick up. Check if the mixture is too dry and floury. If you take some and squeeze it in your hand it should hold its shape and not crumble apart.
- Add more water (a teaspoon at a time if needed) and pulse until it barely comes together. Check the dough again. If you take some and squeeze it in your hand, it should hold together and not crumble.
- Transfer dough to a barely floured surface and gather it together into a rather smooth ball. Don't overwork it or the dough will be tough.
- Wrap in plastic and refrigerate for an hour or up to 3 days. Or freeze it for up to a month.
For the blackberry mixture:
- Grease a 20x25cm pan.
- Put the blackberries with the sugar in a medium saucepan.
- Make the cornstarch slurry by dissolving it in the water. It should have no lumps.
- Add the lemon juice and the cornstarch mixture. Stir and cook over medium/low heat until it simmers. Then cook it for 1 more minute.
- Remove from the heat and transfer the berry mixture to the prepared baking dish, covering the bottom.
To assemble the cobbler:
- See Notes below for topping alternatives.
- Turn on the oven at 350°F (180°C).
- Roll the dough, cut strips and make a lattice over the blackberries. The strips can be narrow or thin, like I did, or wider. Don't cover the filling completely; it should have spaces allowing steam to be released and juices to bubble.
- Paint the pieces of pie crust lightly with egg wash and sprinkle with additional sugar.
- Bake for about 40 minutes, until the dough is golden and the filling bubbles and thickens.
- Serve warm with ice cream or whipped cream, or at room temperature.
Stephanie Lynch says
I made this and it was a great success. Everyone loved it and they even asked me for the recipe.
Melissa says
Love that you adjust the sugar to lower. So many recipes are full of to much sugar. Thank you.
Paula Montenegro says
Thanks Melissa!