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Strawberry Cobbler is a classic summer treat made with fresh juicy strawberries. But this recipe for strawberry cobbler with pie crust, takes it up a notch by adding a Stars and Stripes pattern on top. Not only will this dessert satisfy your sweet tooth, but it will also add some festive flair to your holiday gathering.
There’s nothing quite like a warm, homemade fruit cobbler to bring back memories of summer days and backyard barbecues. And when it comes to patriotic holidays like the Fourth of July, what better way to celebrate than with a Strawberry Cobbler topped with pie crust cut into a Stars and Stripes pattern?
Ingredients & Substitutions
- Fresh Strawberries: the red-colored berries are perfect for this patriotic cobbler. However, you can substitute with blueberries, blackberries, raspberries, or a combination to keep with the color theme.
- Sugar: use regular white sugar to sweeten the cobbler and create a sweet syrup with the juice from the berries.
- Lemon juice: gives a welcome pop of citrus flavoring that pairs nicely with the berries.
- Cornstarch: thickens the fruit filling and juices.
- Pie Crust: use a store-bought crust to save time or make our favorite all-butter pie crust recipe (it’s foolproof and so easy!)
- Egg: use this to create an egg wash for the top of the pie crust to give it a nice golden coloring.
- Coarse sugar: use this if you have it on the pie crust for a nice crunch texture. You can always omit this or use regular white sugar.
How to Make a Strawberry Cobbler with Pie Crust
How to prepare strawberries:
- Wash and hull two pounds of fresh strawberries and slice them into bite-sized pieces. In a large mixing bowl, combine the sliced strawberries with 1/2 cup of granulated sugar, one tablespoon of cornstarch, one tablespoon of freshly squeezed lemon juice, and some lemon zest. Stir until the berries are evenly coated.
- Pour the strawberry mixture into a greased baking dish (a pie dish or square 8×8 works well for this recipe!) and set aside while you prepare the pie crust topping.
All about the pie crust:
- Roll out your favorite pie dough recipe on a floured surface until it’s about 1/4 inch thick. Using star-shaped cookie cutters in various sizes (or any other shape you prefer), cut out enough dough shapes to cover half of the strawberry filling. Use the rest of the pie crust to slice one-inch thick strips for the stripes.
How to assemble the cobbler:
- Arrange the pie crust dough shapes on top of the strawberry mixture in a stars and stripes pattern until fully covered. Brush lightly with egg wash for added shine before placing it in your oven. Bake for approximately 25 minutes or until golden brown.
Tips for Making Perfect Strawberry Cobbler with Pie Crust
- Use fresh strawberries: The key to a delicious strawberry cobbler is fresh and ripe strawberries. Frozen or canned strawberries will have a different flavor and texture than fresh ones.
- Make your own pie crust: Homemade pie crust is always better than store-bought. It’s easy to make and doesn’t require many ingredients.
- Cut the strawberries into small pieces: Cutting them into small pieces will help distribute their flavor evenly throughout the cobbler.
- Roll out the dough evenly: When rolling out your pie crust dough, make sure it’s even in thickness so that it cooks evenly in the oven.
How to achieve a perfect golden brown top crust
Brush egg wash on top of the pie crust before baking: Brushing an egg wash (a mixture of beaten egg and water) on top of your pie crust before baking will give it a golden brown color and shine.
Variations and Serving Suggestions
- How to Serve: Serve your cobbler with whipped cream or vanilla ice cream.
- Fruits: make this cobbler using different fruits. If you want to keep with the patriotic theme, combining red and blue berries such as strawberries, blueberries, blackberries, and raspberries are all great choices.
More Strawberry Dessert Recipes:
- Strawberry Shortcake with Buttermilk Biscuits
- Strawberry Cobbler (with cobbled topping)
- Fresas con Crema
All-American Strawberry Cobbler
Strawberry Cobbler is a classic summer treat made with fresh juicy strawberries. But this recipe for strawberry cobbler with pie crust, takes it up a notch by adding a Stars and Stripes pattern on top. Not only will this dessert satisfy your sweet tooth, but it will also add some festive flair to your holiday gathering.
Ingredients
- 2 pounds strawberries
- ½ cup white granulated sugar
- 2 tsp fresh lemon juice
- 1 tbsp cornstarch
- lemon zest from 1 medium lemon
- 1 large egg
Pie Crust
- 1¼ cup all purpose flour
- ¼ tsp salt
- 1/8 tsp baking powder
- 8 tbsp unsalted butter cold
- 2-4 tbsp ice water
Instructions
- Quarter the strawberries and add to a medium size bowl. Add the sugar and stir to combine. Pour in the lemon juice. Set aside and allow to sit for about 30 minutes.
- In the meantime prepare the pie crust.
- In a food processor add the flour, baking powder, and salt. Pulse just to mix.
- Slice the cold butter into tablespoon size slices, add to the food processor. Pulse until combined together.
- Add in two tablespoons of cold ice water, pulse and check consistency. Add water slowly and pulsing the food processor until the dough clumps together. (check pictures above to see what it looks like).
- Sprinkle a small amount of flour on a clean, flat work surface. Remove the dough from the processor and place on the counter. Gently shape the dough into a circular disk.
- Using a rolling pin lightly sprinkled in flour roll out the dough into a large circle shape, about 1/4 inch thick.
- Use star cookie cutters to make about 8 small stars and 5 larger stars. And use a pie crust cutter to create the zig-zag edge and cut inch wide strips for the stripes.
- Place the pie crust pieces on a baking sheet and place in refrigerator to keep cold.
- Add the cornstarch to the strawberries and stir to combine. Spoon the strawberries into a 6.5 inch cast iron skillet, pour in any juice also.
- Cook over medium heat, juice will begin to boil and the strawberries will soften. Cook for about 10 minutes. Remove from heat and stir in the lemon zest.
- Top with the pie crust. Beat the egg and brush onto the top of the pie crust. Sprinkle with a little bit of sugar.
- Bake at 400 for about 25 minutes. Place a baking tray under the skillet to catch any juice that may bubble out.
- Remove from oven and allow to cool. The juice will thicken as it cools.
- Serve with vanilla ice cream and enjoy!
Equipment
- pie crust cutter
Nutrition
Calories: 359kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 122mg | Potassium: 269mg | Fiber: 4g | Sugar: 24g | Vitamin A: 531IU | Vitamin C: 90mg | Calcium: 42mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Adorable!
Thanks so much!!