BLUEBERRY MANGO COBBLER RECIPE

Steps:

• Cut butter and shortening into small cubes and freeze 30 minutes.
• Add flour to a food processor. Add butter and pulse 3 or 4 times. Add shortening and pulse 3 or 4 times. (Short pulses.)
• Add salt and pulse three times at three seconds each time. (yes, I count.)
• Pour water, one tablespoon at a time into processor, pulsing after each addition.
• After all the water is in, pulse until dough gets crumbly, but stop before it forms a ball.
• Lightly flour plastic wrap (like Saran wrap) and turn the mixture onto the plastic wrap. Bring the dough together with your hands. Form the dough into a disc, seal tightly and refrigerate for at least 30 minutes.
• PIE FILLING
• Meanwhile, Place blueberries in a bowl. Cube mango and place with blueberries.
• Stir in lemon juice and zest.
• Add sugar and flour.
• Stir and allow to sit at room temperature until pie crust is ready.
• TO MAKE CRUST
• Roll the dough out on a cool surface as quickly as possible to keep the dough from melting.
• Roll evenly. Measure the diameter by the pan you plan to bake in. I used a 8.5 inch cast iron skillet.
• ASSEMBLE
• Transfer the crust to the skillet with the help of your rolling-pin if necessary. Leave the crust hanging over the edge until you fill it.
• Spoon the blueberry mango mixture onto the crust. Gently fold over the edges. Brush with crust with the egg white.
• Sprinkle a pinch of salt over cobbler.
• Bake at 350 degrees for 45 to 55 minutes or until berries are cooked and crust is brown.
• Serve hot or cold. Great with vanilla ice cream.