Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Homemade Cobbler Pastry

Cobbler Pastry

Foster family recipe
Contributed by squeedle

1 c flour, sifted               1/8 tsp fresh baking powder
1/8 tsp salt                    3 tbs milk.
1/4 c shortening (1/2 Crisco, 1/2 margarine)

Approx 2-3 cups of berries or chopped fruit (enough to fill up the pan)

  1.  Sift dry ingreds together.
  2. Take 1/2 of shortening & cut or squeeze with hands until well distributed, i.e. has consistency of cornmeal.
  3. Take 2nd 1/2 of shortening & mix likewise until reaching pea-size lumps.
  4. Add milk 1 tbs at a time (in case weather is humid; may need more in dry climates) until pastry just holds together. It should not be sticky.
  5. Cover a cutting board or pastry cloth in flour, & cover rolling pin in flour.
  6. Roll dough into ball & dump onto cutting board.
  7. Make 6 impressions in dough ball with hand like this:

    _|___|___|_
    _|___|___|_
    _|___|___|_
    |       |       |

  8. Starting in the middle, roll dough to fit 8″x10″x2″ or square 9″x9″x2″ pan s.t. the pastry will fit bottom & still drop over sides.
  9. After placing pastry in pan, mound fruit in the center.
  10. Fold in pastry over fruit, leaving a center opening.
  11. Sprinkle the opening with flour, sugar, & 1 tbs butter.
  12. Bake @ 450 for 20-25 mins. Watch the cobbler because a glass pan will bake the cobbler more quickly.

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