My blueberry cobbler with pie crust recipe is easy and delicious! This old-fashioned southern style dessert has a juicy, rich blueberry filling, crispy, crunchy crust, and soft, pillowy dumplings, the textures and flavors coming together to make this one of the best cobblers I've ever made.
As always, I used homemade pie crust. However, you can definitely use readymade refrigerated crust from the grocery store, or even your own recipe. This recipe is easy and versatile, so you can do what you want.
The filling is made by boiling blueberries with sugar, lemon juice, zest, water, and salt on the stovetop. I used frozen wild blueberries, but you can use fresh or frozen regular blueberries, too. However, if you've never had wild blueberries, I suggest you give them a try because they have an incredibly intense blueberry flavor.
After cooking down the blueberries a bit, I added a cornstarch slurry to thicken the filling. Cornstarch tends to clump up if added directly to hot liquids, so it's better to mix it in with water off to the side to make a slurry, add the slurry to the hot liquid, and then stir to combine.
After cutting out a square for the bottom from one of the pie crusts, I cut the excess dough into small pieces to make dumplings. Old fashioned southern cobblers often have dumplings, or small pieces of pie dough, added directly to the fruit filling. Adding dumplings is optional, but I highly recommend it.
To prevent the bottom from getting soggy, I recommend parbaking the bottom crust. Use a fork to poke a few holes, then bake it empty, uncovered, at 350F for 5-6 minutes. By making the bottom a bit firmer before adding the juicy filling, it's less likely that the bottom will get soggy.
Once the filling was poured into the parbaked bottom crust, I cut the second pie crust into strips and put them across the top to make the lattice top. I didn't weave them together: I simply laid them on top of the filling.
As a finishing touch, I sprinkled sugar on top of the cobbler to add a bit of extra sweetness and crunch. I then put the blueberry cobbler into the oven at 350F, uncovered, for 50 minutes. It was pretty much done at the 45-minute mark, but I wanted the crust to be a bit more golden brown.
When I tasted this old fashioned blueberry cobbler with pie crust and dumplings, I was very impressed. The blueberry filling was deep, rich, and intense, due to not only using wild blueberries but also because the lemon helped bring out the flavor.
The combination of textures was great as well. The crispy crust, the juicy filling, and soft dumplings came together perfectly. I especially liked the filling: it was juicy without being runny, so I was able to cut and serve the cobbler without it falling apart.
Honestly, there isn't anything I'd change about this recipe: it turned out perfectly. I actually already have this recipe on my channel, but I wanted to give it another try to make a few tweaks. Next time, I might leave out the lemon zest (I didn't really notice it) and use all white sugar in the filling.
If you're looking for a southern-style summer dessert, this old-fashioned blueberry cobbler with pie crust and dumplings is perfect. It's easy to make and delicious to eat, and since you can use frozen blueberries, you can make it at any time of the year.
Blueberry Cobbler with Pie Crust Recipe Ingredients 🥧👨🍳😀😎
Filling:
24 oz / 3 cups of blueberries (680g)
*I used frozen wild blueberries, but you can use fresh or frozen regular blueberries, too
3/4 cup white sugar (160g)
1/4 cup light brown sugar (60g)
1/2 cup water (120g)
2 Tablespoons lemon juice
1 teaspoon lemon zest
1/8 teaspoon salt
Cornstarch Slurry:
2 Tablespoons cornstarch (20g)
2 Tablespoons water (30g)
2 9-inch pie crusts (can you readymade/refrigerated from the store)
For more information about Southern food and Argentine cuisine, please visit my website: https://www.parnellthechef.com
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