10 to 12 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds fresh strawberries (Room temp)
1 large lemon (Room temp)
1 large egg (Room temp)
All-purpose flour
Sugar
Salt
Cornstarch
Unsalted butter (Cold)
Butter flavored vegetable shortening (Cold)
Vanilla extract
Butter extract (Optional)
Tools you’ll need
Standard 9 by 13-inch glass baking pan
Food processor or sturdy pastry cutter
Rolling pin
Mesh strainer
Pastry brush
Preparation of ingredients
Cobbler top and bottom crust
Step 1- Add 3 cups All-purpose flour, 1/3 cup sugar, and 1/4 teaspoon salt into a food processor. Pulse 4 times then add 9 tablespoons unsalted butter (Cold) and 9 tablespoons butter flavored vegetable shortening (Cold). Pulse 20 times or until the butter and shortening is cut into the flour.
Step 2- Transfer flour, butter and shortening mixture into a large bowl. Add 2/3 cup cold water, 1 teaspoon vanilla extract and 1/2 teaspoon butter extract (optional). Stir with a sturdy wooden spoon until ingredients start to come together. Once the ingredients come together, form the mixture into a dough using your hands and form into a ball. Place into fridge for 30 minutes.
Strawberries and lemon
Step 3- Add strawberries into strainer and rinse with cold water. Cut stem off and cut each strawberry into quarter pieces. Once done place the strawberries into a large bowl. Cut a large lemon in half and set aside.
Note- Before you add the sugar into the bowl, let the strawberries sit out for 1 to 2 hours so they can come to room temperature. Same with the lemon.
Step 4- Add 1 cup sugar into the bowl with the strawberry pieces in it and stir for 4 minutes. As you are stirring the strawberries will release their juices.
Step 5- Add a mesh strainer over the Strawberries and squeeze half of a lemon (1 tablespoon lemon juice). Add, 2 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Stir all ingredients together until combined. Make sure that the cornstarch is dissolved into the strawberry mixture. Once done cover bowl with lid and set on the side while you assemble the top and bottom crust for the cobbler.
Assembling the top of bottom crust for the cobbler
Step 6- Lightly flour surface of your table and add dough on top of table and form into a ball. Cut dough in half and you’ll have two pieces of dough. One will be for the top crust and the other will be for the bottom crust. Place the half for the top crust on the side.
Bottom crust
Step 7- Form the crust into a ball and press down using your hands. Add a small amount of flour on top of the dough. Roll the dough into a 14-inch wide by 17-inch-long rectangle. Once done, carefully roll the dough onto the rolling pin. Add flour onto the dough while you’re rolling the dough onto the rolling pin. This will prevent the dough from sticking onto itself.
Step 8- Unroll the dough into baking pan. When you unroll the dough into the baking pan, the dough will extend up the sides of the baking pan. Trim off the excess dough (From the sides) using kitchen scissors or you can use a knife to trim the dough while it’s placed into the baking pan. Once done, poke holes into the bottom crust using a fork. This will prevent the crust from bubbling up when baking.
Top crust
Step 9- Lightly flour surface of your table and add dough on top of table and form into a ball. Press the dough down using your hands. Sprinkle a small amount of dough onto the dough. Roll the dough into a 12-inch wide by 16-inch-long rectangle. Once done, carefully roll the dough onto the rolling pin. Add flour onto the dough while you’re rolling the dough onto the rolling pin. This will prevent the dough from sticking onto itself.
Step 10- Add the strawberry filling into the baking pan and spread filling around baking pan as evenly as possible. Shake pan slightly to make the filling more even. Take rolling pin and unroll dough onto the top of the strawberry filling.
Preheat oven to 375 degrees.
Step 11- Trim off any excessive dough using kitchen scissors or you can press the dough that’s on the side edge down into the sides of the baking pan. Once done, poke holes into the top crust using a fork. This will allow the steam to escape during the baking process.
Step 12- Add 1 large egg (Room temp) into a small bowl and whisk together with a fork. Lightly brush the egg on the top portion of crust.
Step 13- Place into a preheated 375-degree oven for 35 to 40 minutes. Once the baking time has completed, remove crust from oven. Let cool for 3 hours or until warm or you can let it cool completely before serving.
YouTube instructional video
