Lemon-Blueberry Cobbler Pie

Cobblers often are topped with biscuit dough, but this recipe relies on the old-fashioned version where pieces of pastry are placed over the fruit; they form a cobbled effect as the berries bubble over during baking. Serve it with vanilla ice cream.

CRUST

1 recipe Old-Fashioned Flaky Pie Crust (see below)
1 tablespoon milk
2 teaspoons sugar

FILLING

2/3 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
2 pints (4 cups) blueberries
2 teaspoons lemon juice

1. Place oven rack on lowest level; place baking sheet on rack. Heat oven to 425°F. On lightly floured surface, roll pie dough into 16-inch round. (Edge can be rough and you can pinch together any tears.) Cut into 14-inch round. Roll dough over rolling pin; unroll into 9 1/2-inch deep-dish pie pan. Let dough hang over edge of pan. Cut dough scraps into rough 2-inch pieces.

2. In large bowl, stir together 2/3 cup sugar, flour, lemon peel and cinnamon. Add blueberries and lemon juice; stir to combine.

3. Spoon filling into crust. Fold edge of bottom crust over filling; top with dough scraps (they may touch but not overlap). Brush dough with milk; sprinkle with 2 teaspoons sugar.

4. Place pie on baking sheet; bake at 425°F. for 30 minutes. Reduce oven temperature to 400?F. (If crust is brown, cover with foil, leaving center open for steam.) Bake at 400°F. for 15 minutes. Reduce oven temperature to 375°F.; bake an additional 15 to 25 minutes or until juices are bubbly and crust is rich golden brown. Cool on wire rack.

8 servings

PER SERVING: 450 calories, 22 g total fat (10 g saturated fat), 5 g protein, 60 g carbohydrate, 30 mg cholesterol, 305 mg sodium, 3.5 g fiber

Old-Fashioned Flaky Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
8 tablespoons unsalted butter, chilled, cut up
6 tablespoons shortening, chilled, cut up
5 to 7 tablespoons ice water
1 1/2 teaspoons cider vinegar

In large bowl, stir together flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 5 tablespoons of the water and vinegar, stirring until dough just begins to come together. (If dough is too dry, sprinkle with additional water.) (Dough also can be made in food processor.) Form into flat round. Cover and refrigerate at least 1 hour or up to 2 days.

1 (9-inch) double-crust pie crust

PER 1/8 OF RECIPE: 330 calories, 21.5 g total fat (10 g saturated fat), 4 g protein, 30 g carbohydrate, 30 mg cholesterol, 295 mg sodium, 1 g fiber


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