Last week we learned all about the different kinds of fruit desserts, so today we’re putting our new vocabulary to good use!
By throwing all caution, logic, and common sense to the wind and jumbling them all up in one dessert.
It’s fine because deep dish berry cobbler pie is worth breaking all the rules!!
And honestly, by making a franken-dessert like this you’re really just ensuring you get the best of all worlds – crispy flaky all butter pie crust + juicy berry filling + soft and sweet biscuit topping.
Add ice cream and there’s basically nothing better in life. I can control myself around most desserts that I make and limit my consumption to the weekend, but pie is my one weakness. Fruit pies, especially. They are my ultimate favorite!
This recipe comes from my pie bible, The Book on Pie by Erin McDowell. I’ve gushed about it excessively in previous pie posts, but to sum it up – IF YOU LOVE PIE THEN YOU NEED THIS BOOK.
Of course, it has a few unique steps to make this pie extra special.
First, you start with Erin’s classic, fabulous all-butter crust. For all of her pies, I make a crust recipe and a half because I always like a little extra when it comes to my crust. It gives me a little wiggle room for rolling it out and ensures I’m not trying to press odds and ends together to have enough to line the pie plate.
Next, you’ll make your filling! Mix the berries with sugar and a little bit of lemon juice to macerate for about an hour. This helps them to release any excess juice, which you’ll strain and reduce down to a thick syrup. Doing this helps the filling to set up better and is insurance against having a soggy, watery, pie mess. Use the berry macerating time wisely and make your biscuit topping, this way you’ll be ready to go once everything is done.
Once the berries are drained and juices reduced, you’ll mix the berries with brown sugar, flour, and some cinnamon. Add in the reduced juices and pour the filling into your prepared pie crust. Top it with dollops of the biscuit topping and you’re ready to bake.
This pie is full of sweet tart berry flavor with a crispy buttery bottom crust and a soft, fluffy, barely sweet biscuit topper. As I said, it’s the best of all worlds and the ideal summer dessert, especially when served with ice cream or barely sweetened whipped cream.
What are you waiting for? It’s time to get baking!
- 1.75 cups + 2 tbsp (225 g) all purpose flour
- ¼ + ⅛ tsp fine sea salt
- 12 tbsp (170 g) cold unsalted butter, cut into ½-inch cubes
- 6 tbsp (90 g) ice water, plus more as needed
- 1 cup (120 g) all purpose flour
- ¼ cup (53 g) packed brown sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 4 tbsp (57 g) cold unsalted butter, cut into ½-inch cubes
- ¼ cup (60 g) buttermilk
- 1 large egg
- ½ tsp vanilla extract
- turbinado or demerara sugar, for sprinkling
- 6 heaping cups (1010 g) berries (I used a mix of strawberries, raspberries, and blackberries. If using strawberries, slice them otherwise berries can be left whole)
- 1 tbsp (15 g) fresh lemon juice
- ⅓ cup (66 g) sugar
- ⅓ cup (71 g) packed brown sugar
- ⅓ cup (40 g) all purpose flour
- ¾ tsp ground cinnamon
- ½ tsp fine sea salt
- 2 tsp vanilla extract
- In a large bowl, whisk together the flour and sea salt. Add the butter cubes to the bowl and toss to coat in the flour, then use your fingers or a pastry cutter to cut the butter into the dough until the largest pieces are the size of peas.
- Slowly pour in the water, a tbsp or two at a time, mixing the dough lightly with your hands after each addition. Add only enough water until the dough starts to come together. You may need a few more or less tbsp than the recipe states.
- Once the dough comes together, form it into an even disk, about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Once chilled, roll out your dough on a lightly-floured work surface to a 12-inch circle and then fit into a 9-inch deep dish pie plate, crimping the edges as desired. Dock the crust all over with a fork and place in the refrigerator to chill for at least another 30 minutes.
- To parbake the crust, heat oven to 425F. Line the chilled crust with parchment paper and top with pie weights to fill the crust entirely. Place in the oven and bake for 15-17 minutes, or until the edges are set and just starting to brown. Remove from the oven and lift the parchment and weights out of the pie shell. Return the crust to the oven and bake for another 3-5 minutes, or until the bottom appears set. Allow to cool completely.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and cut it into the flour mixture with your fingers or with a pastry cutter until the mixture resembles wet sand.
- In a bowl or measuring cup, whisk together the buttermilk, egg, and vanilla. Make a well in the center of the flour mixture and pour the liquid mixture into it. Use a spatula to stir the mixture until it comes together. Set aside in the fridge until ready to use.
- In a large bowl, toss the berries with the lemon juice and sugar. Allow to macerate for at least 1 hour or up to 3 hours. Toss a few times during the first hour to ensure the berries are evenly coated in the sugar/lemon juice.
- Place a strainer or colander over a medium pot and pour the berries into it, allowing any juices to drip into the pot. Press down gently on the berries to get any excess juices out. Transfer the berries to a bowl.
- Set the pot with the berry liquid over medium heat and bring to a simmer. Cook until the liquid has reduced to ¼ cup. Remove from the heat.
- Meanwhile, heat oven to 375F with a rack in the lower third of the oven.
- In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the brown sugar mixture to the berries and toss to combine. Pour in the reduced juices and the vanilla extract. Toss again to combine.
- Pour the filling into the cooled crust and spread into an even layer. Top with dollops of the biscuit topping, leaving some of the filling around the edges exposed. Sprinkle with the demerara or turbinado sugar.
- Place the pie on a parchment-lined baking sheet and transfer to the oven. Bake for 35-40 minutes or until the filling is bubbling and the biscuit topping is a deep golden brown. Allow to cool completely before serving.