Wild Blackberry Cobbler





Now, I know the title says "Wild" Blackberries, but you know you can use frozen blackberries right from the freezer section of the grocery store.  As a matter of fact, this is the best way to get the freshest tasting fruit when fresh picked isn't available to you. The frozen fruits are actually picked at their ripened best and then frozen. Preserving all that "fresh picked" goodness. So, keep that in mind. (Makes for a yummy frozen snack too, right out of the bag :)

Pastry:
2 1/2 C flour
1 3/4 tsp baking powder
1/2 C shortening (butter flavored Crisco works well)
2/3 C milk

Blend your flour, baking powder, and shortening with a fork till crumbly. Add your milk. Get in there with the tools God gave you, hand mix your dough until it forms a soft ball.  Now, knead 6 to 8 times. Divide your pastry dough in half and set to the side.

Blackberry Mixture:
8 C Blackberries
2 C sugar
1/3 C flour
1 tsp lemon juice
pastry divided in half
1/4 C butter or margarine

Stir the first 4 ingredients of the blackberry mixture together and let stand 10 minutes or till the sugar dissolves.

 Roll out half of  your pastry dough to 1/4 inch thickness. Cut into 1-inch strips. On lightly greased cookie sheet bake at 450 degrees for 9 or 10 minutes or until lightly browned. Keep an eye on them, all ovens cook differently. Cool and break into pieces.

Spoon half of berry mixture into lightly greased or buttered 13x9 inch extra-deep baking dish.Top with broken pastry pieces.

Spoon remaining berry mixture on top of broken pastry. Dot with butter.

Roll other half of pastry into 1/4" thickness and cut into 1"-wide long strips. 

Arrange into lattice design over top of berry filling and sprinkle with sugar if you like. (here's a step by step photo tutorial on weaving your lattice).

 Place on cookie sheet and bake at 350 degrees for 45 minutes or till golden brown.

If the lattice isn't as brown as you like, you can sure stick in under the broiler for a few minutes to brown up. DO NOT take your eyes off of it though, it will burn in the blink of an eye. Trust me on this one. (Experience is the best teacher!)

You can sure get creative with your top crust. Instead of lattice, leave your pastry in tact and use some little cookie/dough cutters and punch out pretty little holes. If you want to get fancy shmancy, good for you. If not, that's okay too. The end results will all taste exactly the same, FANTASTIC! Good Luck!

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