Deep-Dish Cobbler
Deep-Dish Cobbler
Yield: 1 9- by 13-inch cobblerMost pastry chefs concur that butter is the best fat for flavor and flakiness in a pie dough and that a little shortening makes the dough far more manageable, and allows for less shrinkage in the oven. While I’ve never been an advocate of vodka or vinegar in a crust (to shorten gluten strands), it’s always best to use ice-cold water to keep the fat in solid form. This creates a delicious, flaky crust suitable for any pie or cobbler. Fill the crust with any ripe, fresh fruit desired.
Yield: 1 9- by 13-inch cobblerMost pastry chefs concur that butter is the best fat for flavor and flakiness in a pie dough and that a little shortening makes the dough far more manageable, and allows for less shrinkage in the oven. While I’ve never been an advocate of vodka or vinegar in a crust (to shorten gluten strands), it’s always best to use ice-cold water to keep the fat in solid form. This creates a delicious, flaky crust suitable for any pie or cobbler. Fill the crust with any ripe, fresh fruit desired.
For two-crust or lattice-top pastry:
2 and ½ cups all purpose flour
1/2-teaspoon salt
½ cup unsalted butter, very cold
¼ cup shortening
6 to 7 tablespoons ice water
-
1.
-
2.
-
3.
-
4.
-
5.
-
6.
-
7.
-
8.
Nutritional information
Per serving, based on 12 servings and using peach cobbler filling: 330 calories (percent of calories from fat, 43), 4 grams protein, 45 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 31 milligrams cholesterol, 130 milligrams sodium.