Blackberry Cobbler Pie

Ingredients:

  • 1 refrigerated store bought pie crust   *See Notes below recipe

For the cobbler topping:

  • 3/4 cup rolled oats

  • 1/2 cup all-purpose flour

  • 1/2 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 8 tablespoons cold butter, cut into small cubes

For the blackberry filling:

  • 6 1/4 cups blackberries (about 2 pounds)

  • 3 1/2 tablespoons quick-cooking (also called minute) tapioca 

  • 1 1/4 cups granulated sugar

  • 1/8 teaspoon salt

  • 1 tablespoon lemon juice


Directions:

1. Transfer pie crust to the counter and let rest for 15 minutes at room temperature. Keep in packaging so that pie crust does not dry out. Slowly unroll pie crust on a lightly floured flat surface. Place pie crust in a 9-inch pie plate. Press pie crust firmly against the sides and bottom, crimp pie crust that overhangs at the top of the pie plate. Using a fork poke holes about one inch apart all over the bottom of the pie crust (this will ensure an even baking pie crust). Refrigerate pie plate until ready to assemble the pie.

2. Using a medium bowl, whisk together oats, flour, brown sugar, cinnamon and salt. Using your fingers work in butter into the cobbler mixture until mixture resembles coarse crumbs. Refrigerate until ready to assemble the pie.

3. Place a baking sheet on the middle rack of the oven and preheat oven to 400 degrees F.

4. Using a large bowl toss and combine the blackberries, tapioca, granulated sugar, salt, and lemon juice. Let stand for 15 minutes so that the tapioca has a chance to soak up all the juices. Mixture will appear very wet, but don’t worry it will thicken as it bakes.

5. Pour blackberry filling into the prepared pie plate and spread evenly. Sprinkle cobbler topping evenly over the top. Wrap strips of aluminum foil over pie crust that overhangs at top of pie plate to help prevent over-browning. 

6. Place pie on the baking sheet in the oven. Bake for 50-55 minutes, just until cobbler topping has started browning. Remove pie from oven to a wire rack to cool completely. 


* Notes: I have found that some store bought pie crusts can end up being on the small side that don’t overhang at the top of the pie plate. So I always buy a second pie crust that I cut into strips. Then I press firmly to overlap a little of the fist pie crust and then overhang over the top outer edges of the pie plate. This way I have extra crust to work with, crimp in place and the pie will look extra beautiful. 

 
Blackberry Cobbler Pie 2.jpg

My wife Dee Dee and Delilah have been friends since grade school. Notice the fork on the plate of the Blackberry Cobbler Pie. It has always been a running joke of theirs that if you only eat a little of the pie or cake throughout the day it counted as less calories. It’s good to see some things never change.