Gluten Free Blueberry Cobbler

Blueberry cobbler with a patchwork crust, made with Pillsbury* Gluten Free pie and pastry dough—a delicious treat! ...MORE + LESS -

3/4 cup (175 mL) sugar

1/4 cup (50 mL) cornstarch

4 cups (1 L) fresh or frozen blueberries

2 tsp (10 mL) lemon juice

1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough

1/2 tsp (2 mL) sugar

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1

Heat oven to 425°F. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
2

Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 5 rows by 5 rows. Replace paper; carefully turn dough over, and remove second sheet of paper.
3

Using small offset spatula, place individual dough pieces over blueberry mixture, overlapping pieces and covering entire top. Sprinkle with 1/2 teaspoon sugar.
4

Bake uncovered 25 to 30 minutes or until crust is golden brown. Cool 20 minutes before serving.