American Blueberry Cobbler Pie
Votes: 21
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Ree Drummond makes this six-ingredient pie in reverse order. The base is a layer of pastry topped with fresh blueberries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55g melted butter, plus a little extra for greasing the pan
- 1 and 1/4 cups sugar, plus 2 tbsp.
- 1 cup self-raising flour
- 1 cup of milk
- 2 cups fresh (or frozen) blueberries
- Whipped cream and/or ice cream for serving
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 3-quart baking dish with butter.
In a medium bowl, combine 1 cup of sugar with the flour and milk. Stir in the melted butter. - Wash and dry the blueberries. Pour the batter into a baking dish. Spread the blueberries evenly over the batter. Sprinkle the berries with 1/4 cup sugar.
Bake until golden brown and the berry juices begin to bubble, about 1 hour. Sprinkle the pie with the remaining 2 tablespoons sugar 10 minutes before the end of baking.
Serve with whipped cream or ice cream…or both!
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