Old Fashioned Cobbler with Homemade Pie Crust

If you’re looking for a luscious cobbler with that crisp homemade crust you grew up eating, you’ve come to the right place. This easy recipe calls for canned pie filling but a crust so flaky and delicious you’ll swear you’re sitting around grandma’s table eating it.

Grandma’s Pie Crust Recipe

I don’t know about you but I grew up with women who knew how to make a good pie. Since my Mama passed away in 2017 I have turned to her recipes time and time again. She made a remarkable pie crust and it’s so simple anyone can make it.

No, really. If I can make this pie crust, you can, too!

Most pie crusts start with butter and flour, but not Mamas. Her starts with Crisco. It took me a minute to get past the “shortening. . .really?” thoughts rolling around in my brain.

Then I remember something I posted in my Snickerdoodles post. (That recipe is also my Mama’s, by the way.) Shortening gives those cookies their light, flaky texture. If it works for Snickerdoodles, it’ll work for pie crust, too!

So, yes. My homemade pie crust is shortening based. And I’m not even remotely embarrassed to share that little tidbit. You can use butter if you like. Your choice. But I’m planning to use Crisco every time.

Ingredients for Old Fashioned Cobbler

This is such a simple recipe. It makes enough for 2-3 people so you’ll want to double the recipe if you’re baking for a large family. As I mentioned above, you’ll want to start with a can of pie filling (flavor of your choice). I used blueberry because that’s what I had on hand.

You’ll find a full printable recipe card at the bottom of this post but for now here’s a quick peek at what you’ll need:

FOR THE FILLING

• 1 can pie filling (flavor of your choice)

FOR THE CRUST

• 1 cup all purpose flour
• 1/2 cup Crisco
• 1/2 teaspoon salt (or less, your choice)
• 1/4 cup cold water
• 1 tablespoon granulated sugar (for sprinkling)

How to Make this Delicious Cobbler

Preheat your oven to 350 degrees Fahrenheit.

Start by making the crust.

Place your flour and salt into a medium bowl. Cut the shortening into the flour mixture. You can use a pastry cutter or food processor if you like. You can even use a stand mixer with paddle attachment. I opted to stir mine by hand.

Once you’ve got the shortening fully incorporated it’s time to add the water. Stir until the water is fully worked in but don’t over mix or you’ll end up with a tough crust.

Place a piece of waxed paper onto your workspace and sprinkle flour over it.

Dump your dough onto the paper and roll it out. Don’t try to make it pretty. The messier, the better for this cobbler recipe.

Roll to about 1/8 inch thickness (or slightly thicker).

Using a sharp knife, cut into pieces and set aside.

It’s time to Build the Cobbler!

The secret to this recipe is how it’s layered. Since you’re only working with one can of filling you’ll want a small baking dish. Mine was a small rectangle but an 8 x 8 inch pan would be perfect.

Add half of the can of pie crust filling to the bottom of your baking dish. Spread evenly.

Take half of your pie crust squares and spread them over the filling.

Now cover those with the rest of the filling from the can.

It’s time to top off your cobbler with the remaining pieces of pie dough. Don’t worry about making the top crust look great but do cover all of the filling as best you can.

Sprinkle cobbler crust with granulated sugar.

Place in your preheated oven and bake for 50-55 minutes or until crisp and golden brown on top.

Place on a wire rack to cool.

You’ll want to serve this cobbler warm, so don’t let it sit too long. It’s great with whipped cream or a scoop of vanilla ice cream.

Cover the leftovers with plastic wrap and store them in the refrigerator for up to 2 – 3 days. You can rewarm in the microwave, not the oven. (Oven will cause it to burn.) The crust won’t be as crispy after microwaving but I promise it won’t matter. It’s just as tasty this way, for sure!

What to Expect from this Recipe

I hardly know where to begin with this delicious dessert, y’all. There’s something about the gooey pie filling paired with the crisp, sugary pie crust that makes me want to swoon. I give this southern comfort dessert a five star rating! If you want a more buttery flavor you can cut in a stick of butter in place of the shortening.

The variety of textures and flavors makes this the perfect dessert. I can’t wait to double the recipe and take it to our next family event. (I might even triple it!)

This cobbler would be perfect at Thanksgiving or Christmas, perfect for cooler weather, especially if you opt for a lattice crust.

But don’t let that stop you from eating it in the summertime! It’s over 100 degrees in Texas today and I’m enjoying cobbler in my air-conditioned house! (Hint: you could add a dash of lemon juice if you opt for blueberry pie filling like I did.)

I’ve made a variety of cobblers over the years but this one is truly my favorite. It’s comfort food in a bowl.

Variations on this Recipe

You’ll enjoy making this recipe the old fashioned way but there are always ways to mix things up! Here are a few ideas:

Luscious Peach Cobbler: Perfect for peach season! This one is like a lush peach pie! If you read my Peach Cobbler recipe you know that I love to add things to cobbler. You can use peach filling with homemade crust and you can spice it up with pumpkin pie spice and pecans if you like. You can use fresh peaches if you like but you should thicken the syrup with cornstarch. (You could also use canned peaches, but would need to thicken the juice.)

Pineapple Upside Down Cobbler: I think my Pineapple Upside Down Dump Cake would be delicious with pie crust in place of cake mix. (I can’t wait to try this, actually!) You could cover in an egg wash for a crisper crust.

Snickerdoodle Cobbler: Start with a can of apple pie filling and add cinnamon. Yum!

Fresh Berry Cobbler: You can use fresh berries but you will need to thicken them with a couple tablespoons of cornstarch.

Sweet Potato Cobbler: Hear me out. A can of mashed sweet potatoes filled with cinnamon and pumpkin pie spice, covered with homemade pie crust. (Sounds delicious!)

Pecan Pie Cobbler: Use the pecan pie topping recipe from my Pecan Pie Bars recipe and cover with pie crust. (I can’t wait to try this one!)

Upside-Down Cherry Pie: Use cherry pie filling and put the pie crust dough in the middle and on top instead of on bottom like a pie.

Skillet Cobbler: Double this recipe and bake in a large skillet. (Talk about a pretty way to serve a cobbler to your guests!)

If you’re looking for something more pie-like you can add a bottom crust in place of a middle crust.

Other Great Recipes

If you love this simple pie-like dessert and you’re looking for other options, check out my Fruit Pizza. It’s easy, tasty, and pie-like in consistency.

Cake Mix Kolaches. These are crispy and pastry-like, filled with luscious preserves!

Check out this No-Bake Banana Cream Pie from Baking with Carlee. It looks delicious!

See this luscious cobbler recipe at

Full Plate Thursday 

Weekend Potluck

Sunday LinkUp

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Thanks for stopping by, friends! Let me know your thoughts on this delicious cobbler. Let me leave you with this encouraging verse:

“In this world you will have trouble. But take heart! I have overcome the world.”

John 16:33b

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