MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolester Miles's Blueberry Cobbler
 Categories: Pies, Pastry, Fruits, Citrus
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Flour; more for the work
           - surface
      5 tb Sugar
  2 1/2 ts Baking powder
    1/4 ts Salt
      9 tb Cold, unsalted butter; in
           - cubes
      1 c  Cold heavy cream
      1 lg Egg
      1 ts Water

MMMMM--------------------------FILLING-------------------------------
      8 pt Blueberries; thawed if
           - frozen, stemmed, rinsed
      1 c  Sugar
      2 tb Fresh lemon juice
      3 tb Cornstarch
 
  FOR THE CRUST: Combine the flour, sugar, baking powder
  and salt in the bowl of a stand mixer. Add the butter
  and beat on medium-low speed just until the butter
  pieces become pea-sized. Gradually add the cream, until
  the dough just comes together.
  
  Dust a rolling pin and work surface with flour. Roll the
  dough out to a 9x13" rectangle that's about 1/4"
  thick.
  
  Set the oven @ 325°F/165°C.
  
  FOR THE FILLING: Toss the blueberries in a large bowl
  with 3/4 cup of the sugar, the lemon juice and
  cornstarch until evenly coated. Transfer the fruit
  mixture to the baking dish, then top with the dough.
  
  Whisk together the egg and water in a small cup and
  brush the dough with it.
  
  Sprinkle evenly with the remaining 1/4 cup of sugar. Cut
  a vent in the dough (for steam to escape).
  
  Bake (middle rack) for 35 minutes until the filling is
  bubbling and the crust is golden brown.
  
  Adapted from Dolester Miles, pastry chef at Highlands
  Bar and Grill in Birmingham, Ala.
  
  RECIPE FROM: https://www.washingtonpost.com
  
  Uncle Dirty Dave's Archives
 
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