This cobbler recipe uses pie crust;delicious with vanilla ice cream!
- 5 cups blueberries
- 1 1/2 c sugar
- 1 T cornstarch
- 1/8 cup cold water
- Prepared pie crust for top and bottom; I use Pillsbury refrigerated crusts.
Preheat oven 375.
Mix water and cornstarch together in a saucepan; add remainder of ingredients.
Bring to a bubbling boil on medium/medium high heat until thickened; stir often.
Let cool while you put bottom crust into 8 x 8 baking dish. Pour filling into crust; add top crust and pinch with lower crust. (the best you can)
Vent top crust, sprinkle with sugar.
Place in preheated oven and bake for about 40 minutes or until crust is golden brown.
Serve warm with vanilla ice cream.