Dolester Miles's Blueberry Cobbler 12.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 22, 2018

One bite of this deep-dish cobbler with its flaky, buttery top will make clear why Dolester Miles won a James Beard award for outstanding pastry chef in 2018.

You will need a deep (at least 3-inch sides) 9-by-13-inch baking dish.

To read the accompanying story, see: How a self-taught pastry chef in Alabama became one of the best in the nation.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • For the crust
  • 2 1/2 cups flour, plus more for the work surface
  • 5 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 tablespoons (1 stick plus 1 tablespoon) cold, unsalted butter, cut into cubes
  • 1 cup cold heavy cream
  • 1 large egg
  • 1 teaspoon water
  • For the filling
  • 8 pints fresh or frozen blueberries, stemmed and rinsed
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons 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 9-by-13-inch rectangle that’s about 1/4-inch thick.

Preheat the oven to 325 degrees.

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.

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Recipe Source

Adapted from Dolester Miles, pastry chef at Highlands Bar and Grill in Birmingham, Ala.

Tested by Lori Aratani.

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