Dixie Cobbler with Traditional Pie Crust

Prep Time: 45 min
Cooking Time: 1 hrs
Serving size: 8 servings

Ingredients:

Crust:
2 cups Martha White® All-Purpose Flour
1 teaspoon salt
2/3 cup Crisco® All-Vegetable Shortening
4 to 5 tablespoons ice water

Filling:
5 cups peeled and sliced peaches or blackberries
3/4 cup sugar
2 tablespoons cornstarch
6 tablespoons butter or margarine
2 tablespoons butter or margarine, melted
2 tablespoons sugar

Preparation Directions:

1. In medium bowl, combine flour, and salt; mix well. Cut in 1/3 cup shortening with pastry blender or two knives until mixture is consistency of 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.

2. Shape into 2 balls, one two-thirds of the dough, one one-third of the dough. Wrap in plastic wrap and refrigerate.

3. Heat oven to 375°F. In large bowl, combine filling ingredients except butter; mix well.

4. Roll out large ball of dough to fit bottom and sides of 8x8-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.

5. 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.

6. Bake at 375°F for 50 to 60 minutes or until crust is golden brown.

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