Easy Blueberry Cobbler
by Kara Kimbrough
1-1/2 cups fresh or frozen blueberries
1 cup water
1 cup sugar
1 stick butter
Pillsbury pie crust
Extra butter and sugar for topping
Stir water, sugar, butter and berries together in saucepan over medium-high heat. (If you have more berries like I did, just increase the other ingredients a little; taste it to make sure it’s sweet enough.) Heat to boiling, lower heat and let simmer for a few minutes, stirring often.
Spray a deep pastry dish or 9x13-inch casserole dish (a regular pie plate will not work) with cooking spray or grease with butter. Cover bottom of dish evenly with one prepared pie crust and then pour blueberry mixture over crust, spreading to cover. Place the other crust over top and pinch dough against edges to keep “majority” of juice from seeping out during cooking.
Sprinkle top with sugar and add small dots of butter over the crust. Bake at 350 degrees F for 45 minutes.
Tip: I bought an extra box of pie crust (I used a cheaper store brand crust for the bottom since it absorbs the juice) and rolled two Pillsbury crusts out on a floured surface, with ends touching. I rolled the edges of the crusts together with a rolling pin to make an extra-long crust. When I placed it over the berries, it was too big, so I used a knife to trim it down. This way, you have extra crust to work with – you want the berry mixture to be covered well).