Presented by Sephira Shuttlesworth, PhD
February 9, 2022
FILLING
1 15 oz. can of blackberries*
½ c. water
¾ c. sugar
½ stick of butter
1/8 tsp. salt
1/3 tsp. ground allspice
In a medium saucepan, add the ingredients and bring to a soft boil, just long enough to melt the butter and dissolve the sugar. Stir and remove from the heat while the crust is being prepared.
Pre-heat oven to 365 degrees.
*If using fresh berries, wash 1 qt. of berries and place them in the saucepan with 1 ½ cups of water.
CRUST
1 c. all-purpose flour
½ tsp. salt
½ c. shortening
1/8 c. ice water
Place flour and salt in a medium bowl and stir to mix. Add shortening and cut it into the dry ingredients until no lumps are left. Add ice water until a dough forms and pulls away from the side of the bowl. Turn the dough out onto a floured surface and knead just enough for the dough to no longer be sticky and is pliable enough to roll out. Form the dough into a ball and cut it into three equal pieces. On a floured surface, roll out one piece of the dough and place it in the bottom (and sides for about one inch) of a 1 ½ qt. baking dish. No trimming is necessary. Gently pour the berries into the baking dish. Roll out the second piece of dough and cut it into strips about 2 inches wide. Trim the outer edges to make your pie beautiful. Place dough strips side by side on top of the berries until they are covered. Roll out the last piece of dough and cut it into strips also. Place the strips on top of the pie in the opposite direction forming a crisscross pattern. Gently sprinkle allspice and about one tablespoon of sugar over the dough surface. Place 2 thin slices of butter (spaced 2 to 3 inches apart) on top of the cobbler. Place the dish in the oven and bake for 50-55 minutes, until the crust is brown. Enjoy!