Grandma's Peach Cobbler Crust (for Peach Cobbler)
Grandma's Peach Cobbler Crust (for Peach Cobbler)
Ingredients
For the Cobbler Crust
- 2 cups all-purpose flour
- 1 cup all-vegetable shortening, room temperature
- 1/2 teaspoon fine sea salt
- 1/2 cup hot water, as needed
Instructions
- 1
Add 2 cups of all-purpose flour to a large mixing bowl.
⏱️ 1 min
- 2
Add 1 cup of room temperature all-vegetable shortening to the flour.
⏱️ 1 min
- 3
Sprinkle 1/2 teaspoon of fine sea salt over the flour and shortening mixture.
⏱️ 1 min
- 4
Using your hands, mix the flour, shortening, and salt. Break down the shortening until the mixture resembles coarse crumbs or small pea-sized pieces.
⏱️ 5 min
- 5
Create a well in the center of the dry mixture. Pour the hot water into the well. Add more hot water, 1 tablespoon at a time, if the dough is too dry, until it just comes together.
⏱️ 2 min
- 6
Using a spatula, mix the hot water into the flour and shortening mixture until a cohesive dough forms.
⏱️ 3 min
- 7
Transfer the dough to a lightly floured countertop. Knead the dough by hand, folding and pressing it until it becomes smooth and pliable, adding more flour to the countertop as needed to prevent sticking.
⏱️ 5 min
- 8
Using a rolling pin (or a Mason jar/ceramic mug), roll out the dough flat to your desired thickness for the cobbler crust.
⏱️ 4 min
- 9
Cut the rolled-out dough into strips, typically 1-inch wide, for a lattice top, or into a solid sheet for a full crust.
⏱️ 3 min
- 10
This crust is now ready to be latticed over your prepared peach filling in a baking dish, or used as a bottom crust. Proceed with your peach cobbler recipe's baking instructions.
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Peach Cobbler Crust (for Peach Cobbler)
Ingredients
For the Cobbler Crust
- 2 cups all-purpose flour
- 1 cup all-vegetable shortening, room temperature
- 1/2 teaspoon fine sea salt
- 1/2 cup hot water, as needed
Instructions
- 1
Add 2 cups of all-purpose flour to a large mixing bowl.
⏱️ 1 min - 2
Add 1 cup of room temperature all-vegetable shortening to the flour.
⏱️ 1 min - 3
Sprinkle 1/2 teaspoon of fine sea salt over the flour and shortening mixture.
⏱️ 1 min - 4
Using your hands, mix the flour, shortening, and salt. Break down the shortening until the mixture resembles coarse crumbs or small pea-sized pieces.
⏱️ 5 min - 5
Create a well in the center of the dry mixture. Pour the hot water into the well. Add more hot water, 1 tablespoon at a time, if the dough is too dry, until it just comes together.
⏱️ 2 min - 6
Using a spatula, mix the hot water into the flour and shortening mixture until a cohesive dough forms.
⏱️ 3 min - 7
Transfer the dough to a lightly floured countertop. Knead the dough by hand, folding and pressing it until it becomes smooth and pliable, adding more flour to the countertop as needed to prevent sticking.
⏱️ 5 min - 8
Using a rolling pin (or a Mason jar/ceramic mug), roll out the dough flat to your desired thickness for the cobbler crust.
⏱️ 4 min - 9
Cut the rolled-out dough into strips, typically 1-inch wide, for a lattice top, or into a solid sheet for a full crust.
⏱️ 3 min - 10
This crust is now ready to be latticed over your prepared peach filling in a baking dish, or used as a bottom crust. Proceed with your peach cobbler recipe's baking instructions.