Sugar Free Blackberry Cobbler
PIE
FILLING:
6
to 8 c. fresh or frozen blackberries
2
T. flour
1
½ c. granulated Splenda no calorie sweetener, adjusted accordingly to sweetness
of blackberries
2
T. cold unsalted butter, cut into small squares
1
egg yolk
1
T. heavy or whipping cream
Additional
sugar for topping crust (coarse sugar is a nice option)
CRUST:
4
c. all-purpose flour
1
tsp. salt
2
c. (2 sticks) vegetable shortening
½
c. ice water
Filling: Preheat oven to
400°F. Place blackberries in a large-sized bowl. (If berries are frozen, do not
thaw.) Add 1 cup sugar and mix. Sift 1 tablespoon flour over bottom of a 9x13-inch
crust lined baking dish. Pour berry mixture over floured crust. Sprinkle remaining
sugar over berries. Sift 1 tablespoon flour over top. Dot filling with little
squares of cold butter. Top pie with second crust and crimp edges.
Whisk egg yolk and cream together in a small-sized bowl. Use a pastry brush to
brush egg wash over the top crust. Cut 3 to 4 slits in the crust. In several place,
poke holes in the crust with a fork. Bake for 20 minutes. Cover edges with strips
of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40
minutes longer, or until the crust is golden and the filling bubbling. Cool and
serve with a scoop of sugar free vanilla ice.
Crust: In a medium-sized bowl,
mix together 2 cups flour and ½ teaspoon salt. Using a fork or a pastry
blender, cut the shortening into the flour until the mixture resembles coarse
meal. Sprinkle ¼ cup water over the dough, a tablespoon at a time, mixing
quickly with a fork after each. Mix until dough holds together and forms a
ball. Place ball on floured non- stick pastry mat. Pat dough into a rectangle shape.
Roll until it forms a rectangle about 1/8-inch thick and 2-inches wider than baking
dish. Line baking dish with crust. (If crust tears, just patch the spot with any
extra dough.) Repeat directions to make the top crust. Makes 2 large crusts for
a 9x13-inch cobbler.
