Blackberry Cobbler

Marionberry cobbler with crossed crust

Blackberry Cobbler


  • 2 cups of flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 2 cups of fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons of cornstarch

How to make:

To make the pastry, in a large bowl sift together the flour and the salt, then add the shortening. One tablespoon at a time add ice water, until the dough forms into a ball. Refrigerate until chilled.

On a floured surface, roll out 2/3 of the pie pastry and press it against the sides of a lightly greased baking dish or cake pan.

In a large saucepan, add berries with two cups of water. Carefully stir in sugar and cornstarch until the mixture starts to thicken.

Pour into the pastry-lined dish.

Roll out the remainder of the pastry and cut into 1/2-inch strips. Lay them crisscross over the top of the cobbler.

Bake for 45 minutes to one hour, or until the top is browned and berries are bubbling.

Serve warm as is, or pour milk or half and half over the top. Also great with vanilla ice cream and/or whipped topping.


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