Are you a cake person or a pie person? I used to think I was a cake person, probably because I didn’t know how to make pie, the kind of pie that would taste so juicy and so good that you close your eyes when you take that first bite.
The remedy I so happily discovered to making a really good pie is to live in the South, because pie is just so darn Southern and part of the culture, it catches on. There is something so outright hospitable, and neighborly when you take it upon yourself to visit and there is a pie in the oven or sitting on top of the stove and you’re offered a piece.
Now for some blogging truth telling. When I’m asked to bring dessert, I bring pie, because it’s so much easier to make than cake and if it’s blueberry pie cobbler, there is an extra guarantee that people will love you forever. I’m usually taking this kind of cobbler to a get together at the farm or my in-laws, all deeply Southern and I can always tell I’m stirring up some kind of childhood memory.
I’ve seen cakes barely touched, but fruit pie is never rejected.
Now here’s the funny thing about this pie. Here in the South, this kind of pie is called cobbler. It’s not the cake or biscuit cobbler like I made here with blackberry cobbler. It’s still cobbler all the same, and it might just be my all time favorite dessert.
Here’s some more truth. These are not fresh berries. Nope. They are frozen and they baked up absolutely fabulous with a bit of sugar and a squeeze of lemon. Of course, if you have several cups of blueberries, use fresh, but we only have access to mounds of fresh blueberries in July when we pick them at the farm next to us. Most of the year, I will use frozen berries in my pies.
The Baking Process for Blueberry Pie Cobbler Using Frozen Blueberries
I always make my pie crust the day before. If that’s not possible, make it hours before you are going to use it, because when a pie crust is refrigerated, the gluten relaxes, the butter chills back up and the pie crust is tender and wonderful. You can watch this video, or check out the pie crust recipe here.
Bake the blueberries frozen. I can’t say why that is good, but I simply throw about a cup of sugar onto about 4-6 cups of berries, squeeze some lemon and add 1-2 tablespoons of instant tapioca for thickening, and bake.
I like to use a cast iron pan when making this. You can use a pie pan; I just think it makes it even more appetizing. I cut out circles and placed them over the pie so lots of blueberries would show through. Each circle is perfect for topping with vanilla ice cream. The cut outs can be done by kids, which is yet one more way to involve them in the kitchen.
So tell me are you a pie or cake person? I’ll bet whatever you say, you would love this blueberry pie cobbler.
- Pie Crust
- 4 cups frozen blueberries (use more if you want to)
- 1 cup sugar per 4 cups of blueberries (use more if you like it sweeter)
- Squeeze of half of a lemon
- 1 tablespoon flour.
- 2 tablespoons corn starch, flour or instant tapioca
- 2 tablespoons milk.
- 1 tablespoon raw sugar or regular sugar.
- Prepare pie crust and refrigerate at least 30 minutes if not overnight.
- Roll out the pie dough in a circle large enough to fit your pan.
- Toss frozen blueberries with flour.
- Add sugar. Add lemon juice. Mix.
- Add cornstarch. Mix. This will help thicken.
- Place rolled out pie dough in cast iron pan or pie pan.
- Fork the dough.
- Add the berries.
- Cut out circles of pie dough with a biscuit cutter and place over berries.
- Paint milk over the circles (helps with browning). Toss sugar over the tops.
- Bake at 400 for 50-60 minutes or until golden brown.