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My mom is a cobbler making fool! So much easier than pie and always a hit. Her crust recipe is straight from the 1969 Betty Crocker Cookbook and is flakey, crispy, and yummy.

All key for cobbler crust. And if you don’t know, cobbler is a little like lasagna, its layered, fruit on the bottom, a layer of crust, more fruit, top crust.

Pastry Crust {for 2-7x 10 inch cobblers}

2 2/3 c. all-purpose flour
1/2 t. salt (scant…that means a little less)
1c. shortening
1/2 c. MINUS 1 T.* very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (*stir as little as possible! This is a really crumbly dough). *Rest for 1/2 to 8 hrs.

Gather dough into 2 equal balls; shape each into a flattened round on lightly floured cloth-covered board (or your laminate/granite/marble (LUCKY!) counter-top). Using a floured rolling pin, roll dough into rectangles slightly larger than your baking dish (ex. 9×13 or 7×10).

*Cut into 1/2 – 3/4 inch strips the long length of the dough (you can do this with a straight edge but a fluted pastry cutter wheel or ravioli wheel cutter makes the strips look prettier). Use the odds and end pieces for the first layer (nobody will see it, we’ll put fruit on top). Then set aside enough long pieces for the top layer of the cobbler. There will be additional pieces (if you are using a 7X10 dish). These can be laid on a flat dish/container (Styrofoam meat trays work best if that doesn’t gross you out…it doesn’t bother me a bit!), covered with wax paper, and frozen in a large freezer baggie. Now you’ll have another crust ready when you need it!

And that is the pastry crust. Done! Ta-da! And if you notice, my mom has written a note in the cookbook to “try and don’t quit if you mess up several times!” While intended for my sister and I, I think that note is for all us daughters trying to put yummy food on the table for our families like our moms did for us. 

Now, for the filling. This is how we used those delicious cherries we picked.

Cherry Cobbler Recipe

4 c. cherries (seeded)
1 2/3 c. water
2 c. sugar
1 t. Tapioca
2 T. corn starch
1/4 t. (scant) cinnamon
dash salt
1/2 t. (scant) red food coloring
1/4 t. almond flavoring
4 T. butter
additional cinnamon & sugar for sprinkling on top layer of crust
Preheat oven to 425 degrees.

Combine dry ingredients (except add’l cinnamon & sugar), then fruit and water. Combine all ingredients except butter and let stand for 15 minutes. Heat through.

Put half in 7X10 glass dish. Dot with 1/2 the butter and cover with (reject/odds and ends) crust strips (See pastry crust above). Bake 15 – 20 minutes or until brown.

Add remaining fruit mixture, dot with the rest of the butter, cover with (pretty) dough strips. Sprinkle cinnamon & sugar mixture on top crust strips. Bake 25 minutes until crust is brown and fruit is bubbly.

And there you have it! Delicious cherry cobbler straight from the heart of the Midwest. I hope everyone is enjoying their summer so far. If you couldn’t tell by the lack of my blogging, we sure are! Life has been crazy around here, good in many way. The Mr. got called away last minute for work (as in 17 hours after finding out he was on a plane halfway around the world) and will be gone all of June. We’ll all head back to Vegas next week then pack up our house  because it SOLD!!! We’re out of there the middle of July. That will leave us homeless with our stuff in a storage unit but we are feeling so blessed that we got a full price offer just a few days after listing.  God is so good!

It does still have to appraise for our price (yikes!) so say a prayer and cross your fingers and toes. We should find out today or Monday how that went. I’ll be such a ball of stress until then. Maybe I should eat some more cobbler…

*this is where my mom deviated a bit from good ole’ Betty C. Always trust your momma’s recipe suggestions! I learned that making Thanksgiving dinner by myself for the first time a few years ago.