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Blackberry Cobbler
Pastry:
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
2/3 cup milk
Combine first 3 ingredients in a medium bowl; cut shortening with a pastry blender until mixture is crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.
Turn dough out onto a floured surface, and knead 6 to 8 times.
Yield: pastry for 1 (13- x 9-inch) cobbler. Prep: 5 minutes.
Filling:
8 cups fresh blackberries
2 1/4 cups sugar
1/3 cup all-purpose flour
1 teaspoon lemon juice
Pastry, divided
1/4 cup butter or margarine, cut up
Sugar (optional)
Stir together first 4 ingredients; let mixture stand 10 minutes or until
sugar dissolves.
Roll half of pastry to 1/4-inch thickness; cut into 1 1/2-inch-wide strips. Place on a lightly greased baking sheet.
Bake at 425 degrees for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
Spoon half of blackberry mixture into a lightly greased 13- x-9 inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over
pastry; dot with butter.
Roll remaining pastry to 1/4-inch thickness, cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired.
Place cobbler on baking sheet.
Bake at 350 degrees for 50 minutes or until golden. Serve with vanilla ice cream and Blackberry Syrup, if desired.
Yield 8 services. Prep: 25 minutes; Bake; 50 minutes.
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