Recipe for Cobbler Crust – Special Request by a Fan

I met a really nice lady from Eunice, La. at the Natchitoches-NSU Folk Festival over the weekend and during our discussion she asked if I had a recipe for a good cobbler crust so I told her to check my website and I'd post it on here.


2 1/2 c all purpose flour 

1 tsp salt

1 large egg

3 Tbsp sugar

1 c shortening (or lard, or butter. Lard works best but most people don't want to use it. If you use butter make sure it's cold)

1/4 c cold water (if you're using this for a peach cobbler substitute a little Peach Brandy for some of the water, for an apple cobbler, substitute a little apple brandy or hard apple cider)


Sift the dry ingredients together, then cut in shortening/lard/butter with a fork or pastry cutter (to be honest, I use a food processor with the blade attachment now and it works and just takes a few second)

Whisk liquid together and sprinkle over dry mixture then work with hands to form a small ball.

Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes or so.

Roll out a part of the dough to form the bottom crust (about 1/8 inch thick) and a part to form the top. If you are doing a lattice type on top, use slightly more than half for the bottom.

As far as the inside of the cobbler, use canned or fresh peaches or berries. I like to put mine in a bowl and sprinkle a little extra sugar and a splash of Grand Marnier and then let them sit for a while.