Blueberry Cobbler

  • Prep 10 min
  • Total50 min
  • Ingredients6
  • Servings6

Traditional blueberry cobbler has never been easier to make with this simple patchwork pie crust.

Ingredients

Filling

  • 3/4
    cup sugar

  • 1/4cup cornstarch
  • 5cups fresh or frozen (thawed) blueberries
  • 2teaspoons lemon juice
  • Topping

    • 1
      Pillsbury™ refrigerated pie crust, softened as directed on box

    • 1teaspoon sugar
    • Steps

      • 1Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
      • 2In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
      • 3Remove pie crust from pouch; place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
      • 4Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
      • 5Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.

      • Want to make this dessert quickly? Place unrolled crust on surface; cut into 8-inch square, and place over blueberry filling; cut several slits in crust to vent.
      • To easily make your patchwork crust, use a ruler and mark off the 2-inch squares on the top and one side of crust.

      Nutrition Facts

      Serving Size: 1 Serving
      Calories
      340
      Calories from Fat
      80
      % Daily Value
      Total Fat
      8g
      13%
      Saturated Fat
      3 1/2g
      17%
      Trans Fat
      0g
      Dietary Fiber
      3g
      12%
      Sugars
      38g
      % Daily Value*:
      Vitamin A
      0%
      0%
      Vitamin C
      10%
      10%
      Calcium
      0%
      0%
      Iron
      2%
      2%
      Exchanges:

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