Yields 12 to 14 servings
8 cups olallieberries, cleaned and picked over
2 cups sugar
½ cup flour
1 tablespoon lemon juice
Preheat over to 300˚. Mix all ingredients gently in a bowl, just enough to combine. Place in a 9” x 13” baking pan and shake to make a flat surface. Set aside.
1 cup flour
Pinch of salt
¼ cup sugar
1 tablespoon shortening
1 tablespoon softened butter
1 ½ tablespoons ice water
Egg white and sugar for topping
Place the flour, sugar, and salt in a food processor. Pulse twice, then add shortening and butter. Process for about 15 seconds, then add the ice water. Process briefly, until the mixture is like a paste. Turn the pastry onto a floured surface and shape into a ball. Roll the crust with a floured rolling pin, shaping it to be slightly larger than the pan. Place the crust gently on top of the cobbler. Brush with egg white, dust with sugar, and bake for 1 hour and 25 minutes. If the crust needs more browning, bake for up to 12 minutes more. How much time you need to bake depends on the temperature of your oven.
Serve warm with a scoop of vanilla ice cream, and enjoy!
Note: This recipe works in a conventional oven only. Do not use a convection oven.