Blackberry Pie Cobbler

Health score
3%
Blackberry Pie Cobbler
45 min.
8
473kcal
100%sweetness
7.9%saltiness
0.84%sourness
0.43%bitterness
4.05%savoriness
68.02%fattiness
0%spiciness

Ingredients

  •  pie crust dough refrigerated
  • cup sugar 
  • Tbs flour all-purpose
  • tsp vanilla extract 
  • 1.5 lbs blackberries fresh frozen
  • Tbs butter cold chopped
  •  eggs beaten
  • Tbs sugar raw

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • aluminum foil
  • kitchen towels
  • butter knife
  • pastry brush

Directions

  1. Preheat oven to 45
  2. Unroll one pie crust onto a lightly floured surface and set your pie plate onto the crust. Using the pie plate as a pattern, cut around the bottom of the pie plate with a butter knife. (This will form the middle crust in your pie/cobbler).
  3. Place this circle onto a baking sheet lined with parchment paper, waxed paper or aluminum foil.
  4. Place this on the center rack of the oven and bake until the pastry is dry and lightly browned and developing small bubbles on the surface about 10 minutes. Set this pie crust aside to cool.
  5. Into a pie plate, place one refrigerated pie crust and allow the extra to hang over the edges.
  6. Unroll the final pie crust onto a lightly floured surface and cut into 1 inch wide strips.
  7. In a small bowl, combine the sugar and the flour and set aside. Stir the vanilla into a Cup of water.
  8. Scatter of the blackberries into the the bottom pie crust that is in the pie plate.
  9. Sprinkle half of the sugar mix over the berries and half of the water mix over the berries. Scatter of the butter chunks onto the berries as well.
  10. Placed the prebaked pie crust on top of the berries and repeat step 5 above, scattering the remaining berries, sugar, water and butter.
  11. Using the strips of cut pie crust, weave the top of the pie crust. Wetting your fingers with water, dampen the underside of each strip where it will attach to the bottom pie crust and pinch together. Going around the pie plate crimp the bottom edge and top edge together. Using a pastry brush, brush the top of the pie with the beaten egg.
  12. Sprinkle with the Raw Sugar.
  13. Place the pie on a baking sheet to catch any drips and place on the bottom rack of the oven.
  14. Bake for 10 minutes at 450 and then reduce heat to 350 for another 45 minutes or until the filling is juicy and bubbling up through the pastry strips.
  15. Place on a cooling rack or folded kitchen towel and let cool for at least 20 minutes.
  16. Serve warm or at room temperature.

Nutrition Facts

Calories473kcal
Protein5.05%
Fat38.7%
Carbs56.25%

Properties

Glycemic Index
27.51
Glycemic Load
19.41
Inflammation Score
-6
Nutrition Score
10.999130434783%

Flavonoids

Cyanidin
85.01mg
Pelargonidin
0.38mg
Peonidin
0.18mg
Catechin
31.52mg
Epigallocatechin
0.09mg
Epicatechin
3.96mg
Epigallocatechin 3-gallate
0.58mg
Kaempferol
0.23mg
Myricetin
0.57mg
Quercetin
3.04mg

Taste

Sweetness:
100%
Saltiness:
7.9%
Sourness:
0.84%
Bitterness:
0.43%
Savoriness:
4.05%
Fattiness:
68.02%
Spiciness:
0%

Nutrients percent of daily need

Calories:473.31kcal
23.67%
Fat:20.54g
31.6%
Saturated Fat:7.21g
45.08%
Carbohydrates:67.17g
22.39%
Net Carbohydrates:61.02g
22.19%
Sugar:30.75g
34.17%
Cholesterol:28.09mg
9.36%
Sodium:292.65mg
12.72%
Alcohol:0.36g
2.01%
Protein:6.03g
12.05%
Manganese:0.85mg
42.48%
Fiber:6.15g
24.61%
Vitamin C:17.86mg
21.65%
Vitamin K:21.76µg
20.73%
Folate:72.01µg
18%
Vitamin B1:0.21mg
13.97%
Iron:2.39mg
13.27%
Vitamin B3:2.39mg
11.96%
Vitamin B2:0.17mg
10.11%
Copper:0.2mg
9.87%
Vitamin E:1.43mg
9.53%
Selenium:6.48µg
9.26%
Phosphorus:78.46mg
7.85%
Magnesium:27.87mg
6.97%
Potassium:212.55mg
6.07%
Vitamin A:301.06IU
6.02%
Vitamin B5:0.59mg
5.9%
Zinc:0.83mg
5.53%
Calcium:41.54mg
4.15%
Vitamin B6:0.07mg
3.4%
Source:Foodista