INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt.
Quickly cut the butter and shortening into the dry mixture until the
size of small peas. Dribble in the ice water a little at a time and
process quickly to moisten the mixture until it starts to come
together. This pastry can be made ahead of time and refrigerated
between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay
into the prepared baking dish, gently tucking it into the corners and
allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced
butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging
pastry over the blueberries to make a top. If pieces break off, just
set them on top. The cobbler should look rustic. Sprinkle the
remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees.
Bake for 45 minutes, until dough is golden brown and berry juice
bubbles up.
Serve with warm vanilla ice cream
Yield: 1 cobbler
Converted by MC_Buster.
Per serving: 2962 Calories (kcal); 50g Total Fat; (14% calories from
fat); 24g Protein; 625g Carbohydrate; 124mg Cholesterol; 1579mg
Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
5 Fruit; 9 Fat; 27 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9343
Converted by MM_Buster v2.0n.

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