Dolester Miles’s Blueberry Cobbler

Washington Post recipe which states, “One bite of this deep-dish cobbler with its flaky, buttery top will make clear why Dolester Miles won a James Beard award for outstanding pastry chef in 2018.”

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Dolester Miles's Blueberry Cobbler

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

Crust:

  • 2 1/2 Cups Flour, plus more for the work surface
  • 5 Tbsp Sugar
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 9 Tbsp (1 stick plus 1 Tbsp) Cold, Unsalted Butter, cut into cubes
  • 1 Cup Cold Heavy Cream
  • 1 Large Egg
  • 1 tsp Water

Filling:

  • 8 Pints Fresh or Frozen Blueberries, stemmed and rinsed
  • 1 Cup Sugar
  • 2 Tbsp Fresh Lemon Juice
  • 3 Tbsp Cornstarch

Directions

  • 1)

    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.

  • 2)

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

  • 3)

    Preheat the oven to 325°F.

  • 4)

    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.

  • 5)

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

  • 6)

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

  • 7)

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

Notes

Source: https://www.washingtonpost.com/recipes/dolester-miles-blueberry-cobbler/16656/