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Fruit Cobbler

Yield 8 to 10 servings


How to Make It

  1. Roll piecrust to 1/4-inch thickness. Fit into a 10-inch cast-iron skillet. Trim excess pastry along edges, reserving trimmings. Prick bottom and sides of piecrust with a fork.

  2. Bake at 375° for 8 minutes. Remove from oven. Set aside.

  3. Cut butter into flour with a pastry blender until crumbly; add 1/2 cup sugar.

  4. Place one-third of blueberries in piecrust; sprinkle with about one-third remaining sugar. Sprinkle with one-third flour mixture. Top with one-third of pastry trimmings. Repeat layering procedure twice. Sprinkle with additional sugar.

  5. Bake at 375° for 50 minutes or until crust is lightly browned.