Indulge in the delightful combination of sweet blackberries and butter cobbler crust with this irresistable blackberry pie cobbler recipe. When you bkae the blackberry pie cobbler until the filling is bubbling and the crust is golden brown, your kitchen will be filled with the irresistable aroma of warm berries and buttery pastry!
Blackberry Pie Cobbler Recipe
This recipe couldn't be easier! Start by tossing the fresh blackberries with sugar, cornstarch and a squeeze of lemon juice to create a luscious filling bursting with flavor.
Simply pour that blackberry mixture into a baking dish and top with a buttery cobbler crust made from flour, sugar, baking powder and cold butter that's been mixed until crumbly.
Serve slices of this delicious cobbler pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat that's sure to please your taste buds!
Whether enjoyed as a comforting dessert on a cozy evening or served at a summer barbecue with friends and family, this blackberry pie cobbler is a guaranteed crowd-pleaser that will have everyone asking for seconds!
You might have tried some of our other blackberry recipes like Blackberry Wine Cake, Pickled Blackberries or How to Freeze Blackberries.
Here's What You'll Need
- Fresh blackberries
- flour, sugar, cornstarch.
- Lemon juice
- Butter
Here's How You Do It
- Mix the berries with the sugar, cornstarch and other filling ingredients.
- Pour into the pie plate and cover with the crust.
- Bake and serve hot!
Tips and Tricks
- Fresh plump blackberries will give you the best result. Look for blackberries that don't have spots and are not shriveled.
- We like to use the Pillsbury ready made crusts in the refrigerated section of the grocery store, near the canned biscuits.
- Always allow the pillsbury style crusts to sit out and come to room temperature. This keeps them from sticking together so badly when you are trying to unroll them.
- You may find that blackberries in the off season are more sour and require just a touch more sugar.
- Blackberries are healthy and fun! Here's a LOT of information about blackberries!
PRO TIP: It's the spoon of flour that thickens the inside of the cobbler so don't skimp on that.
Storage, Keeping and Reheating
Keep this cobbler in the refrigerator in an airtight container for up to 5 days.
You can freeze this pie and it will keep up to 6 months in a freezer safe package.
Reheat by placing in the oven at 350 for 15-20 minutes.
Watch Me Make This
I hope you'll come visit me over on social media and share a photo of your creation! I love to see what you've made. What an honor it is to have someone making my recipes and then sharing the results!
You can always leave me a comment in the comment section below! I answer those right away and I read every single one! I'm happy to answer your questions and read your comments. It also helps others to find the recipes at Loaves and Dishes when you leave a 5 STAR comment!
Blackberry Pie Cobbler
Ingredients
- 3 refrigerated pie crusts
- 1 Cup Sugar
- 2 Tbs All-Purpose Flour
- 2 teaspoon real vanilla extract
- 5 Cups Blackberries – fresh preferred – frozen is ok too about 1.5 lbs
- 2 Tbs cold butter chopped into small pieces
- 1 egg - beaten
- 1 Tbs Raw Sugar
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 ½ inch wide strips.
- In a small bowl, combine the sugar and the flour and set aside. Stir the vanilla into a ¼ Cup of water.
- Scatter ½ 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 ½ 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.
Notes
- Fresh plump blackberries will give you the best result. Look for blackberries that don't have spots and are not shriveled.
- We like to use the Pillsbury ready made crusts in the refrigerated section of the grocery store, near the canned biscuits.
- Always allow the pillsbury style crusts to sit out and come to room temperature. This keeps them from sticking together so badly when you are trying to unroll them.
- You may find that blackberries in the off season are more sour and require just a touch more sugar.
Nutrition
This post originally appeared on the pages of Loaves and Dishes on January 21, 2015 and has been completely updated with new helpful content and information! (Including the recipe card).
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