Blackberry Cobbler Recipe

  Crust

• 2 C Flour
• 1/2 tsp Salt
• 1 1/2 tsp Sugar
• 1 C Vegetable Shortening
• 1/2 C Ice water
  
  Filling

• 6 C Fresh blackberries
• 2 C Sugar
• 2 TBS Flour 
• 1 Stick butter, cut into 1-inch cubes

 _______________________________________ In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. ________________________________________ Wrap the dough tightly and refrigerate for 30 – 45 minutes. Time passes …hehe _______________________________________ Remove from the refrigerator.   Roll out HALF the dough to about 1/8-inch thick. Reserve the other half for the top of the cobbler. Place in a 9 by 9 square baking pan or 9” round.  Bake at 450 for 11 min. _________________________________________ Remove from oven, let cool just a little (or not). 

In a mixing bowl, toss the blackberries with the sugar and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Roll out reserved dough and place over the blackberries, tucking the edges down into the pan.

Bake at 350 for 30 to 35 minutes or until the crust is golden brown.

This is the recipe I use but,   1) I don’t use this much water for the dough.  It gets too sticky.  I use about half the water …maybe a little more;   2) I use only 4 cups** of blackberries and reduce the amount of sugar to 1 1/3 C.  I leave the flour at 2 TBS  AND, I usually mix the berries at some point earlier so they have a chance to sit and stew;   3) I use only ½ stick of butter and cut it into regular pat size;  and   4) I find that (at least with my oven) it takes about 40 minutes to bake with a golden crust.  

** First time I made it, I made it with 4 cups cause that’s all I had.  But, it seemed to be just the right amount…so I did it that way the second time.  I also had just about a cup and ½ of prepared berries left the last time, so I made another with just that amount.  It wasn’t thick (size, not texture), of course, but it was very good.   So, the thing is…it doesn’t matter how many berries, as long as it is for someone who either likes a lot, a just right amount, or a little.  And those who have eaten what I make like it ALL :)