1 cup all purpose flour
1/2 Tbl sugar
1/8 t. salt
1/2 cup (1 stick) unsalted butter,
chilled and cut into small pices
1 1/2 Tbl ice water
2 Tbl. heavy cream

Combine the flour, sugar, and salt in a medium bowl. Cut in the butter until the mixture resembles coarse meal. A few drops at a time, add just enough ice water to hold the dough together. Place the pastry on a lightly floured board and roll into thickness of 1/8 inch. Chill 20 minutes.

Place pastry over the cobbler and crimp the edges. Cut a decorative pattern in the top, brush with cream, and sprinkle with remaining tablespoon of sugar.

Bake at 425 until topping is golden brown and fruit juices are bubbling, about 25 minutes.

Yield: 4 Servings

Ingredients 2 qt water
1 ts salt
1 c orzo (tiny greek pasta)
3 tb unsalted butter
2 md onions; chopped

Instructions

In a large pot, bring salted water to a boil. Add orzo and cook for 12 minutes or until just tender. Drain. In a skillet, melt butter and saute onions over Medium heat for about 4 minutes. Add the orzo to the onions. Stir well and serve immediately.

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