Crusty Blackberry Cobbler

Adapted from The Southern Living Cookbook (1995) and Betty Crocker's Picture Cook Book (1950)


Pastry for double-crust pie

8 cups blackberries
2 cups sugar
3 Tablespoons cornstarch
1/4 cup water
1/2 Tablespoon butter
1/2  teaspoon cinnamon


Preheat oven to 475F.  Lightly butter an 8-inch square pan.

Combine the first 4 ingredients in a large saucepan, stirring well.  Cook over medium heat, stirring occasionally, until the mixture has come to a boil and thickened slightly. Set aside to cool slightly.

Roll half of pastry to 1/8" thickness.  Cut into an 8-inch square.  Spoon half of berry mixture into the prepared pan.  Dot with butter and sprinkle with cinnamon. Top with pastry square.  Bake for 12 minutes or until lightly browned.

Spoon remaining berries over baked pastry square.  Roll remaining crust to 1/8-inch thickness.  Cut into 1-inch strips.  Arrange in lattice design over berries.  Bake an additional 15 to 18 minutes or until browned. 

Serve warm with vanilla ice cream.