Summer Berry Cobbler
This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.
- Servings: 8
Source: Martha Stewart Living, June 1995
- 1 1/2 pints blueberries
- 2 pints blackberries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- Dash of ground cinnamon
- Pate Brisee for Plum Crumb Pie
- 1 large egg yolk
- 1 tablespoon heavy cream
Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.