DIXIE COBBLER WITH TRADITIONAL PIE CRUST FROM MARTHA WHITE®

Dixie Cobbler with Traditional Pie Crust from Martha White® image

Provided by @MakeItYours

Number Of Ingredients 12

CRUST
FILLING
2 cups Martha White® All-Purpose Flour
1 teaspoon salt
2/3 cup All-Vegetable Shortening
4 to 5 tablespoons ice water
5 cups peeled and sliced peaches or blackberries
3/4 cup sugar
2 tablespoons cornstarch
3 tablespoons butter
1 tablespoon butter, melted
2 tablespoons sugar

Steps:

COMBINE flour and salt in medium bowl; mix well. Cut in 1/3 cup shortening with pastry blender or two knives until mixture resembles coarse crumbs. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water, 1 tablespoon at a time, over mixture; stir with fork until mixture leaves sides of bowl.
SHAPE into 2 balls: one two-thirds of the dough, one one-third of the dough. Wrap in plastic wrap and refrigerate.
HEAT oven to 375°F. Combine fruit, 3/4 cup sugar and cornstarch in large bowl; mix well.
ROLL out large ball of dough to fit bottom and sides of 8 x 8-inch baking dish or 2-quart casserole. Line bottom and sides of dish with dough. Pour fruit mixture into lined dish. Dot with 6 tablespoons butter.
ROLL out remaining dough to fit top of dish or, cut into 3/8-inch wide strips. Weave strips of dough to form a lattice top over filling. Seal and flute edge as desired. Brush with 2 tablespoons melted butter. Sprinkle with 2 tablespoons sugar.
BAKE 50 to 60 minutes or until crust is golden brown.