Old Fashioned Blackberry Cobbler
One of my Aunts that we fondly call “funny Doris” put out her recipe for blackberry cobbler and my late Grandma’s crust this week. It evokes great memories and makes my mouth water just thinking about it. I asked her if she’d mind if I blogged it, but assured her it is okay if she preferred not. Here is her response,
“ I don't care, my mother's past caring, and someone might enjoy this old-fashioned way of doing it. I mix 2 quarts of blackberries with 1 /2 to 2 cups sugar, depending on the taste of the berries in a large saucepan and heat until they boil, add a stick of real butter (or less) depending on your tastes (cut into pieces).
My crust is my mother's old standard doubled: 1 c flour, 1 tsp. salt , 1/3 c Crisco solid, 1/2 (x2 for cobbler) or more ice water, use a pastry blender and as quickly as possible make into a ball. For a double , separate into 2, roll each one out, trim as needed, one on bottom, trimming in between layers and one for top. Pour berries over the bottom, put in scraps of crust, lay on the top and bake at 400 degrees until brown.”
I think she’d make another one if I mentioned I might come over to see her…