Blackberry Cobbler
Yield: 6 - 8 servings
Pastry for 1 pie:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 stick butter or margarine at room temperature
1/4 cup shortening
3 tablespoons ice cold water
Filling:
4 cups blackberries
1 1/4 cups sugar
4 tablespoons flour
3/4 cup water
1/4 stick butter or margarine
Prepare pastry: Put flour, salt, butter, and shortening into a bowl
and mix with pastry mixer or with fork until shortening is the size of
small peas. Add ice water and mix to pastry consistency. Refrigerate while
preparing filling. (Substitute one partially thawed Pets frozen pie shell
if desired).
Wash and cap berries; drain. Combine berries, sugar, flour, and water,
and place in oven-proof baking dish.
Roll out pastry on floured board and cut into 3/4" strips. Place small
side pieces of pastry into berry mixture. Arrange rest of pastry strips
on top of berries in a criss-cross fashion and top with dots of butter
or margarine, sprinkle lightly with sugar.
Bake at 400° until crust is golden brown. Serve hot with ice cream
or sweetened whipped cream.
Raspberries, dewberries, or boysenberries may be substituted for blackberries.
Graphics
by Graphics Garden
