Master Recipe

Cobbler with Flaky Pie Pastry Topping

NOTE: You can effortlessly achieve a nice contrast between soft-and crisp-textured crust by tucking the pastry between the fruit and the pan wall. The fruit juices keep the side crust tender while the dry oven heat crisps up the top. As with the biscuit topping, we prefer to use the food processor to work the fat into the dry ingredients, although a pastry blender or fork can be used in a pinch. Serves four to six.

  1    cup all-purpose flour

  ¹/₄    teaspoon salt

  2    tablespoons sugar

  6    tablespoons cold unsalted butter, cut into ¹/₄-inch pieces

  2    tablespoons cold vegetable shortening

  2–3    tablespoons ice water

  1    recipe Fruit Fillings for Cobblers (see Chapter 3)

  1    tablespoon milk (or water)