For the Media
Dixie Cobbler With Traditional Pie Crust
Crust
2 cups Martha White® All-Purpose Flour
1 teaspoon salt
2/3 cup shortening
4 to 5 tablespoons ice water
Filling
5 cups peeled, 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
In medium bowl, combine flour, and salt; mix well. Cut in half of the 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.
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. In large bowl, combine filling ingredients except butter; mix well.
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.
Roll out remaining dough to fit top of dish. Brush with melted butter. Sprinkle with 2 tablespoons sugar. Bake at 375°F. 50 to 60 minutes or until crust is golden brown.
*Frozen unsweetened peaches and berries may be used. Thaw partially before using.