MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dolester Miles's Blueberry Cobbler
Categories: Pies, Pastry, Fruits, Citrus
Yield: 12 servings

MMMMM---------------------------CRUST--------------------------------
2 1/2 c Flour; more for the work
- surface
5 tb Sugar
2 1/2 ts Baking powder
1/4 ts Salt
9 tb Cold, unsalted butter; in
- cubes
1 c Cold heavy cream
1 lg Egg
1 ts Water

MMMMM--------------------------FILLING-------------------------------
8 pt Blueberries; thawed if
- frozen, stemmed, rinsed
1 c Sugar
2 tb Fresh lemon juice
3 tb Cornstarch

FOR THE CRUST: Combine the flour, sugar, baking powder
and salt in the bowl of a stand mixer. Add the butter
and beat on medium-low speed just until the butter
pieces become pea-sized. Gradually add the cream, until
the dough just comes together.

Dust a rolling pin and work surface with flour. Roll the
dough out to a 9" X 13" rectangle that’s about 1/4"
thick.

Set the oven @ 325°F/165°C.

FOR THE FILLING: Toss the blueberries in a large bowl
with 3/4 cup of the sugar, the lemon juice and
cornstarch until evenly coated. Transfer the fruit
mixture to the baking dish, then top with the dough.

Whisk together the egg and water in a small cup and
brush the dough with it.

Sprinkle evenly with the remaining 1/4 cup of sugar. Cut
a vent in the dough (for steam to escape).

Bake (middle rack) for 35 minutes until the filling is
bubbling and the crust is golden brown.

Adapted from Dolester Miles, pastry chef at Highlands
Bar and Grill in Birmingham, Ala.

Tested size: 12 servings

RECIPE FROM: https://www.washingtonpost.com

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