Blissful Blueberry Cobbler

Prep Time:  15 minutes  Cook Time:  55-60 minutes

Yield:  8-10 servings  Category:  Dessert

Method:  Oven  Cuisine: American

INGREDIENTS:

4 Pints Fresh Sweet Blueberries

8 Tablespoons Salted Butter (1 Stick), melted

2 Teaspoons Pure Vanilla Extract

1 Tablespoon Fresh Lemon Juice

Zest of one Lemon

1 ¼ Cup Granulated Sugar

1 Tablespoon Cornstarch or AP Flour

1 Teaspoon Cinnamon

¼ Teaspoon Salt

1 Package of Pillsbury Pie Crust

INSTRUCTIONS:

Preheat your oven to 350°F. Soak your Blueberries in a vinegar & baking soda bath to remove any dirt or debris while the oven is preheating. In a small saucepan, melt the stick of butter over medium low heat. Once melted, remove from heat, add the vanilla extract, lemon juice & zest, stir until combined.

Rinse and Strain Blueberries. Let them drain.

In a medium or large bowl, whisk together Sugar, Cornstarch, Cinnamon and Salt. Toss blueberries into the mixture; mash a few of the berries to release the juice so that the cornstarch can start to absorb it. Set aside for about 5 minutes.

Toss berries again to make sure everything is evenly coated and pour half of the mixture into a 13x9” baking pan. Place one of the pie crusts on top. Tuck the excess dough down along the sides of the pan. Bake for 10-12 minute until pie dough is just cooked, but not completely done. Remove from oven and pour remaining mixture on top. Now top that with the second pie crust and repeat the process of tucking the excess dough along the sides of the pan. Cut 4-6 “X” in the top of the crust to allow steam to escape. Bake until filling is bubbly and starts to slightly ooze over the sides of the top crust, about 45 minutes.

Let cool at least 30 minutes before serving with vanilla ice cream or whipped cream.

*AP- All Purpose

*Vinegar & Baking Soda Bath – 1 cup of vinegar and 1 teaspoon of baking soda for every 2 cups of water.

Blissful Blueberry Cobbler