Fresh Blueberry Cobbler
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Ground cloves||1 Teaspoon|
|Blueberries||2 Pint, drained, rinsed|
|Lemon juice||1 Tablespoon|
|Pastry||1 (For 2 Crust Pie)|
1. Combine brown sugar, tapioca, salt, cinnamon, and cloves; mix well. Toss with blueberries until thoroughly mixed. Drizzle lemon juice over berries. Turn into a 10-inch pie plate. Dot with butter; set aside.
2. Prepare pastry. Shape into a ball and flatten on a lightly floured surface. Roll into a rectangle about 1/8 inch thick. Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of pie plate; cut remaining strips 1/2 inch wide.
3. Form a lattice design over berries. Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of pie plate. Fold edge of wide strip under strips of pastry and flute edge.
4. Bake at 425°F about 30 minutes, or until golden brown.