Tag Archives: pie crust

Blackberry Cobbler


Blackberry cobbler is one of my favorite desserts (I have several!), so I learned how to make cobblers from my grandma many years ago.  I like extra crust in my cobbler, so I prepare enough pie crust dough to have a solid crust on the bottom and a lattice crust on the top.  (My mom always made pretty pie crusts and cobblers with lattice tops, so I automatically do the same.)

Before I had children, I would take little balls of dough and mix them in with the berries for extra crust pieces throughout the cobbler, but now my children stand around our kitchen island waiting for me to give out pieces of dough to each one of them.  They aren’t satisfied with one piece either!  Just know that this is an option for your cobbler if you love crust and don’t have hungry little people clamoring for more.  

Back in October, I shared one of my pie crust recipes when I made a crust for a quiche, and I used the same recipe this evening for my cobbler, but I used butter this time and included the sugar.  (That’s probably why my children kept asking for more!)  I usually need to double this recipe for a double-crust pie/cobbler, but I only had about three cups of fresh blackberries (from our garden), so I used a small 8×8 baking dish.  If you make a 9×13 cobbler, you will need to double the recipe for this crust (unless you only want crust on the top). 

Sweet Pie Crust

1 1/2 cups flour

2 TBSP sugar

1/4 tsp salt

8 TBSP shortening or 10 TBSP butter, room temperature

4 TBSP cold milk

Combine all ingredients except milk.  Use a pastry blender or fork to cut the butter into the flour mixture.  Add milk and work into flour mixture with a spoon until dough begins to form a ball.  At this point, you can roll out your dough on your counter or on waxed paper.  I place about half of the dough in the baking dish and use a small roller to roll it out in the dish. For the lattice, I roll out the dough on a cutting board.  The dough doesn’t stick to the cutting board like it does to other things.

After you prepare your pie crust recipe, you can make a cobbler using your favorite fruit or berries–fresh or frozen.  I’ve had blueberry, cherry, strawberry, peach, and, of course, blackberry.  I have also used frozen mixed berries in a cobbler.  

My grandma doesn’t use many cookbooks or recipe cards.  She has cooked for so long that she just knows how much of each ingredient to add.  A scoop of this, a pinch of that, etc.   This makes it difficult for me to replicate her recipes, but she and I came up with this recipe for cobbler a long time ago.  I’ve never tried to find a different recipe because I like this one just fine.  It’s sweet and simple. 

Berry Cobbler

16 oz (about 4 cups) berries

1 cup sugar

1 TBSP flour

1 TBSP butter

Pour berries in baking dish.  (Place bottom crust in dish first if desired.)  Sprinkle sugar and flour over berries.  Cut butter into pats in baking dish.  Cover with top crust.  Bake at 350 degrees for about 45 minutes or until berry juice is bubbling and crust is nicely browned.  

I hope you will try making this recipe sometime.  It’s worth the effort. 


A Life Lesson from the Kitchen


I must confess that I made a mistake Monday while preparing the pie crust for the quiche.  I’m lazy when it comes to measuring certain things like salt and spices.  Why dirty up all those tiny measuring spoons?  Just sprinkle a little in.  Well, that didn’t work so well on Monday.  I tried to add the salt without measuring and dumped too much in the bowl.  I realized immediately that it was too much and scooped most of it out, but I tasted the dough after mixing, and it was still too salty.  I thought it might not be too bad once it was filled with the egg mixture, but I couldn’t get that salty taste out of my mouth while I was putting the crust in the pie plate, so I put all the dough back in the bowl.  I added more flour and milk and mixed it up again.  It was good enough for the quiche, but now I had leftover pie dough that was too salty to eat.  (Yes, my children and I enjoy eating raw pie dough, bread dough, cookie dough, etc.)

I tried adding sugar, but I could still taste the salt.  I added some vanilla, but that didn’t cover the saltiness either.  I continued adding things to try and make it edible, but it was still too salty.  I ended up with a modified cookie dough (complete with butter, more sugar, ground flax seed, and oats) that was edible, but I still knew there was salt in it.  

As I tasted it for the upteenth time, I realized sin is a lot like that salt.  Sin doesn’t belong in our lives.  It causes problems, creates discomfort, and even a small amount can throw off the balance in our lives.  We can add good things, even great things, but sin is still there.  We can do good deeds, read our Bible, participate in a mission trip, serve in our church, and still have unconfessed sin preventing us from having a close relationship with God.  Our efforts to try to hide it or cover it up are all in vain.  There is nothing we can do to remove the sin except to seek God’s forgiveness and allow Him to cleanse us.  

What I should have done was throw out the leftover pie crust dough.  It didn’t benefit me (in fact, it probably added another inch to my hips!).  That tainted dough only tempted me and cost me money as I used more and more ingredients to try to salvage it.  

In the same way, we should confess and repent of sin as soon as we recognize it in our lives.  We shouldn’t waste time or energy trying to cover it up or excuse it.  Call sin what it is and remove it completely, so you can enjoy what matters most:  your relationship with God.

If we confess our sins, he is faithful and just and will forgive us our sins and purify us from all unrighteousness.  1 John 1:9

No-Spend Month: Day 5


I have been eating and really enjoying my multigrain rolls every morning for breakfast, and I ate the last two this morning, but that didn’t keep me from being tempted a couple hours later.  We don’t have a Chick-fil-a in our town, but I drove by one this morning after dropping off the little girls at Mother’s Day Out.  I don’t think there is any better fast food breakfast than a Chick-fil-a chicken biscuit.  Mmm.  But I drove on by, dreaming of the day when I can eat another chicken biscuit.  

I mentioned yesterday that Little Sister woke up with a swollen eye.  This morning that eye was somewhat better, but now both eyes are puffy.  It is definitely allergies (not pink eye) because there was so much improvement after I gave her Zyrtec and antihistamine eye drops that I took her photo before school to show my husband.  

 When I picked up the big kids from school, Big Sister begged me to take her to Sonic for a drink.  She had brought her own money and was willing to pay for her drink, but I refused.  I don’t think it’s right for her to spend her money when we have committed to a no-spend month.  She had a bottle of water in her backpack, so she didn’t need a drink, and it only takes us 10-15 minutes to get home from their school, and I made her some sweet tea when we got home.  Am I being too strict with this?  Should I let her spend what little money she has?

  • I had leftovers for lunch.  The kids made lunches from our refrigerator and pantry.  My husband even came home for lunch and cooked himself a corny dog from our freezer. 
  • My husband takes his uniform shirts to the cleaners and meant to pick them up on September 30th, but he forgot, so we paid $22.85 out of our reserved cash.  Unfortunately, that was not something I had budgeted for, so I’ll try to sell something tomorrow.  Nothing sold today, so we are down $22.85 for the day.  That’s better than usual though.  Hubby’s lunch, my Chick-fil-a breakfast, and the kids’ Sonic would have added up to $20 if we hadn’t declared this a no-spend month.
  • We had quiche for dinner, using eggs from my in-laws’ chickens and a homemade pie crust (see recipe below).  I bought a pineapple early last week and finally cut it up for dinner (does anyone else procrastinate cutting up large, messy fruit or is it just me?) along with some of the tomatoes we picked yesterday.  I had planned to make a loaf of French bread since quiche is French, but I forgot all about the bread until it was too late, so I decided the pie crust was enough.  I bought Valencia oranges almost two weeks ago for juice, but something happened and breakfast for dinner didn’t happen that week, so I juiced them tonight.   Only one orange was rotten, and we had plenty of juice for everyone.

I think I found this pie crust recipe in a magazine several years ago, but I don’t remember where, so I can’t give credit to the original author.  I left out the sugar tonight since quiche isn’t a dessert, but this pie crust is excellent for any recipe.  I used it last week when I made a chicken pot pie, and I have used it before for a pecan pie and a fruit cobbler.  I rarely have shortening in my pantry and we go through a lot of butter, so I have been using coconut oil to make this crust.  This recipe makes one pie crust.  I double it when I need a top and bottom crust. 
Sweet Pie Crust

1 1/2 cups flour

2 TBSP sugar

1/4 tsp salt

8 TBSP shortening or 10 TBSP butter, softened

3 – 4 TBSP milk

Mix first three ingredients together.  Add shortening/butter and work into the dry mixture.  Stir in the milk until dough is moist and holds together.  Roll out on wax paper and transfer to baking dish.  Bake according to recipe.  If crust begins to brown earlier than the dish, cover crust with a pie crust shield or strips of foil.