Colt’s Cob­bler

Austin American-Statesman - - TV TONIGHT - — Misty Lowe, Ku­rant Events pas­try chef

For crust: 1 lb. of all-pur­pose flour 2 Tbsp. of sugar 1 Tbsp. of salt 2 sticks cold but­ter, cubed 2 egg yolks 3⁄ cup of ice wa­ter 4 For fill­ing: 8 cups of fresh black­ber­ries 3⁄ cup of sugar 4 1⁄2 cup of corn­starch 4 tsp. of vanilla ex­tract For egg wash: 1 egg 1 Tbsp. wa­ter 2 Tbsp. turbinado sugar (raw sugar)

Pre­heat oven to 350 de­grees. In a medium bowl, sift flour, sugar and salt to­gether. Us­ing an elec­tric mixer with a pad­dle at­tach­ment, break up cold but­ter in the flour mix­ture un­til the size of peas, then add egg yolks. Quickly add ice wa­ter and blend slowly un­til the dough just comes to­gether. On a floured sur­face, knead the dough to­gether into a ball and pat down to a flat disc. Wrap in plas­tic wrap and re­frig­er­ate for half an hour be­fore rolling.

In a bowl, gen­tly mix to­gether the berries, sugar, corn­starch and vanilla.

Di­vide the dough in half and roll into two rec­tan­gu­lar pieces, one 14 inches by 17 inches and an­other 10 inches by 14 inches. Place the larger rec­tan­gle in the bot­tom of a 9-inch-by-13-inch bak­ing dish. Pour in black­berry mix­ture. Cover with the smaller piece of dough. Gen­tly crimp to­gether the dough all around to seal the edges.

For egg wash, beat egg with wa­ter in a small bowl. Us­ing a pas­try brush, brush en­tire top layer of dough with egg wash and sprin­kle turbinado sugar on top. Bake for 50 to 60 min­utes. Af­ter 30 min­utes, cover with foil and con­tinue bak­ing.

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