Ingredients
- 2 packages (28.2 ounces) refrigerated piecrusts (14.1 ounce each package, we like pillsbury)
- 2 cups granulated sugar
- 5 pounds strawberries (15 cups, hulled)
- 6 cups blueberries
- 1/2 cup cornstarch
- 3 tablespoons unsalted butter (cubed)
- 1 tablespoon lemon zest
- 1 large egg (beaten)
- 2 tablespoons coarse sugar
- Vanilla ice cream, to serve
How to Make
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Step 1: On a floured surface unroll 1 piecrust. Brush lightly with water; place another piecrust on top, roll out to smooth crust. Cut 5 (1 1/2 inch wide) strips, and place on a baking sheet. Refrigerate until ready to use. Repeat rolling procedure with remaining piecrust.
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Step 2: Using a 3 inch star cuter, cut 5 stars. Using a 2 1/2 inch star cutter, cut 9 stars. Place stars on a baking sheet, and refrigerate until ready to use. Reserve remaining crust for another use.
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Step 3: In a large bowl stir together sugar and berries. Let stand at least 30 minutes.
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Step 4: Place berry mixture in a 15 inch cast-iron skillet; stir in cornstarch. Cook over medium heat, stirring frequently, until thick and bubbly (15 minutes).
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Step 5: Preheat oven to 400 degrees F. Remove skillet from heat. Stir in butter and lemon zest.
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Step 6: Place strips on cobbler, cutting to fit, if necessary. Arrange stars on top. Brush piecrust strips and stars with beaten egg and sprinkle with coarse sugar. Bake until crust is golden grown (25-30 minutes). Serve warm with ice cream.
Tips & Variations
- 15 inch cast iron skillet
We hope you enjoy this recipe!
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