This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.

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  • 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.

Reviews (9)

27 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 2
Rating: Unrated
06/16/2015
Definitely add more flour or even some corn starch. It's very watery/juicy. I used 3 tablespoons of flour and it still wasn't enough. Berries hold a lot of liquid!
Rating: Unrated
08/11/2013
This was simple and the Lemmon was so awesome on the dish
Rating: Unrated
07/16/2012
Was delicious
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Rating: Unrated
03/24/2009
This is the first Martha Stewart recipe I've tried that turned out a total disaster. The crust part just doesn't work. The mix became too soft, almost impossible to make biscuits with it. It didn't bake well, after 40 min was still mushy inside (but burning on the top), and it doesn't taste that great. I think a recipe with oat meal and brown sugar would turn out way better. Also, the filling got too sweet, maybe too much sugar.
Rating: Unrated
03/24/2009
This is the first Martha Stewart recipe I've tried that turned out a total disaster. The crust part just doesn't work. The mix became too soft, almost impossible to make biscuits with it. It didn't bake well, after 40 min was still mushy inside (but burning on the top), and it doesn't taste that great. I think a recipe with oat meal and brown sugar would turn out way better. Also, the filling got too sweet, maybe too much sugar.
Rating: Unrated
03/09/2009
This is an excellent and easy recipe. The most basic and best of a cobbler. The biscuits are perfect, not too sweet, yet buttery to accentuate the fruit flavours
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Rating: Unrated
08/01/2008
Sorry, that should be "I think the picture and the recipe are from different pages of the book" :-) Pays to proofread!
Rating: Unrated
08/01/2008
The picture of this recipe got me excited but when I read the recipe I was confused. Somehow I don't think the picture and the recipe are from different pages of the book!
Rating: Unrated
07/31/2008
This crust is not a pate brisee as stated with the picture. Biscuits are not what I am looking for.