Saturday, September 21, 2013

Remember That Chair I Didn't Sand?: Blackberry Cobbler

One of L's favorite treats of all time is blackberry cobbler.  He's willing to brave the wasp, ticks, and chiggers to pick and freeze a couple gallons of blackberries when the season rolls around.  He really likes his blackberries.

During our chair refurbishing project I struck a deal with L. If he would do the sanding (because sandpaper destroys my nails, again don't judge) I'd make him a treat.  He agreed, and his treat of choice was blackberry cobbler.  So I grabbed a bag of his hand picked berries out of the freezer and threw one together.

I've found that berries freeze better if you don't wash them first.  After cleaning them I let them set in the flour and sugar for about 20 minutes to allow the berries to macerate.

I usually make my own crust but store bought will work just as well.  However, if you're planning to make a top crust I recommend the refrigerated dough not the frozen.

I always just crimp the edges with my fingers, doing it with a fork seems like too much trouble.  I cut a few slits in the top and sprinkle some sugar over it.

Blackberry Cobbler
5 cups blackberries
1 cup granulated sugar
2/3 cup flour
2 cups all purpose flour
1 tsp salt
3/4 cup butter crisco
5 tbs cold water
To prepare crust: Mix flour and salt.  Cut in crisco until grainy, add water slowly.  Mix well, divide into two sections, and roll between wax paper sheets.  Place one layer in baking dish, fill, top with second layer.
To prepare cobbler filling: Mix berries, sugar, and flour.  Allow to set 15 - 20 minutes.  Place in pie crust and top with second crust layer.  Bake at 350 degrees for 45 - 50 minutes, or until crust is browned.