Blackberry Cobbler with Pastry Crust

Blackberry cobbler with pastry crust is the Southern-style dessert that proves a cobbler doesn’t have to be a biscuit-topped thing. This version uses a tender, flaky pastry made from shortening, whipping cream, and buttermilk for a richer, more pie-crust-like top that crisps and browns beautifully over the bubbling fruit.

The pre-bake of the blackberries is the move. Fresh berries get tossed with a sugar-flour-water-lemon syrup, then bake at 350F (175C) for 15 minutes while you make the pastry. By the time the dough goes on top, the filling is already hot and starting to thicken. The pastry then bakes at 425F (220C) for 20 to 30 minutes, hot enough to brown the crust before the filling overcooks.

The pastry mix of shortening with both whipping cream and buttermilk is unusual but smart. The shortening provides flake. The cream adds richness. The buttermilk provides acidity that tenderizes the gluten. Cut the shortening in until coarse crumbs, then stir in the liquids gently. Knead just 4 or 5 times. Overworking gives a tough crust.

Pro Tips

• Use a 2-quart baking dish as specified. A larger dish spreads the filling too thin, a smaller one risks bubbling over.
• Brush the pastry top with melted butter before the second bake. The butter helps the surface brown evenly and adds flavor.
• Roll the pastry to a quarter inch thick. Thinner and it disintegrates into the filling. Thicker and the inside stays doughy.
• Serve warm with cream and sugar as the recipe directs, or scoop with a generous spoon of vanilla ice cream.

Variations

• Swap blackberries for marionberries, boysenberries, or a mix of summer brambles.
• Add 1 teaspoon vanilla extract or ½ teaspoon almond extract to the berry filling.
• Cut the pastry into strips and lattice the top for a more decorative finish.