What dough can be substituted for pie pastry when making a fruit cobbler?

When making a fruit cobbler, biscuit dough is the ideal substitute for pie pastry due to its texture and flavor profile. Biscuit dough is typically made with flour, baking powder, salt, butter, and milk, creating a light and flaky consistency once baked. This characteristic allows it to complement the sweetness and juiciness of the fruit filling in a cobbler effectively.

The leavening agents in biscuit dough contribute to a tender, airy structure, offering a contrasting texture to the luscious fruit beneath it. Furthermore, the buttery flavor of biscuit dough enhances the overall taste of the cobbler, making it an excellent choice for this particular dessert.

The alternatives like puff pastry and phyllo dough, while delicious, would yield a different texture and might not absorb the fruit juices as effectively. Pasta dough typically has a much denser and chewier consistency, which is not suitable for the light and fluffy nature typically desired in a cobbler. Therefore, biscuit dough is the most fitting option for achieving the desired outcomes in both texture and flavor for a fruit cobbler.