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Fruit Cobbler

From Lynne Wilson



1 ½ cups flour
1 ¼ tsp. salt
½ cup solid vegetable shortening
2 -3 Tbsp. ice water


Using a fork, stir the flour and salt together. Cut in the shortening with a pastry blender or two knives until the mixture is between the size of cornmeal and oatmeal. Stir in 2 tablespoons of the ice water with a fork, adding more water only if necessary. Press into a ball. Roll out on a lightly floured surface. Fit the pastry into a deep 1 ½- or 2-quart casserole, leaving the edges hanging out over the sides.

Fill the shell with the amount of fruit required for a 9-inch pie, dot the top with butter cut into small pieces, and flop the pastry over to cover the top of the fruit. If it doesn’t quite cover the filling, no problem. It still tastes wonderful. Bake the cobbler according to the directions in the fruit pie recipes. Spoon it into individual bowls and top with ice cream.


See the recipes for Peach Pie, Blueberry pie, or Strawberry-Rhubarb Pie