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Ingredients
- 1 prepared pastry dough for a double crust pie
- 3 cups blackberries
- 1 cup sugar
- 1 cup water
- 3 Tbs. cornstarch
- 1/2 cup half and half
- 3 Tbs. butter, melted
- 2 Tbs. sugar
Preparation
Step 1
Place the blackberries, sugar, and water in a pan on the stove and bring to a boil. Mix the cornstarch and the half and half until smooth and pour into the blackberries, bring back to a boil and then turn off heat. The mixture should be just starting to tighten, but don't let it sit and boil or it will tighten too much. It should be sort of soupy when place it in the cobbler.
COOKING TIP: Cobblers should have a lot of liquid to them before you start baking, because the two crusts will absorb and thicken that liquid. If they do not have sufficient liquid, they will be too dry once you are finished baking them. A dry cobbler is not a good cobbler.
Roll 1/2 of the crust to place in the bottom of your baking dish. A 2 quart baking dish works well. Pour the filling into the crust. Roll the other 1/2 of the crust to a size a little bigger than the baking dish. You can cut the crust in 1 inch strips and make a lattice top crust as shown here or place the entire crust over the top. If you use the crust in one big piece, be sure to seal and trim the edges and cut some vents around the top so the steam can escape as the cobbler cooks. Brush the top of both crusts with melted butter and sprinkle with the 2 Tbs. of sugar. Place in a preheated 350 degree oven for 45-50 minutes or until browned and bubbly. Be sure to place the baking dish on a cookie sheet in case of a spill over and it makes it easier to move in and out of the oven. This picture doesn't do the cobbler justice, it actually looked much better than this, but you are just going to scoop it up and put ice cream on it anyway...lol.