3CupsAll-Purpose Flour(a little extra for rolling)
9CupsFrozen Strawberries(thawed and drained)
1TablespoonFresh Lemon Juice
Before starting any part of the recipe, be sure to remove the frozen strawberries from the freezer and let them unthaw completely. Then, drain the excess liquid from the berries.
First, in a large mixing bowl, combine all the dry ingredients. You will whisk together the flour, sugar, salt, baking soda, and baking powder.
Next, melt the butter and combine it with the mixing in a measuring glass.
Afterward, slowly add the liquid mixture to the dry mix and use a spoon to blend everything together. The dough should start pulling away from the side of the bowl. As you mix, form the dough into a ball. Now, cover the bowl and place it into your fridge to rest for at least 30 minutes.
In a large mixing bowl combine the berries, sugar, and lemon juice. Toss the ingredients together to coat the strawberries with sugar.
Next, slowly add the cornstarch to the berry concoction. I would only add a tablespoon at a time until the strawberries and coated. The reason why you don't want to dump the cornstarch into the bowl is that the amount varies depending on how much liquid you have left in the strawberries. If there is a lot of liquid, use the whole 1/4 cup.
Preh-heat your oven to 400 degrees F.
After everything is prepared, spray a 9 by 13-inch baking dish with non-stick cooking spray.
Then, remove the dough from your fridge and dust your counter with flour. Also, dust the dough with flour because it will be sticky.
Gently place the crust on the counter and roll it out into 1/4 to 1/2 -inch thickness.
Go ahead and transfer the strawberry filling from the mixing bowl to the baking dish. Now, transfer the crust to the baking dish completely covering the filling. Be sure to tuck in the sides of the dough into the berry mixture.
Last, place the cobbler into your pre-heated oven and allow it to cook for at least 30 to 40 minutes or until the crust has cooked thoroughly. You may also use and egg wash on the cobbler to give it that golden brown appearance.
Let the cobbler cool for at leats 20 minutes before serving the dessert.
The calories listed are an approximation based on the ingredients and around 11 servings. For a thinner filling reduce the cornstarch to one tablespoon. Preparation time includes letting the dough rest in your fridge for at least one hour.