blackberry cobbler

How To Make blackberry cobbler

• 1

  Mix flour, salt, and sugar in a medium bowl. Cut in the crisco with a fork or pastry cutter until well mixed.
• 2

  In a separate small bowl, put the egg, ice water, and vinegar-stir well.
• 3

  Pour the liquid ingredients into the flour and mix until you can form it into a ball.
• 4

  Take 1/2 of the dough and roll out on floured board. With a knife, cut into strips and lay 1/2 of them in bottom of baking dish. (I used a glass 8x11 dish but you can use a 9" pie plate too)
• 5

  In a saucepan, heat the berries with the lemon zest, cinnamon and nutmeg. Add sugar to taste. I don't add too much sugar, just enough to take out the tartness. But you can make as sweet as you want.
• 6

  If the berries are a little soupy you can make a slurry with flour or cornstarch and add to thicken it up.
• 7

  Pour the berries over the crust. Lay the remaining strips of pie dough on top. You can do a lattice type topping or just lay pieces to partially cover in a scattered way. Sprinkle top with sugar if desired.
• 8

  Bake in preheated oven at 325 for about 40 minutes. Cobbler is done when bubbling and crust pieces are golden. (Place on a cookie sheet to avoid spillover in the oven.)
• 9

  Let cool, cut and serve with a nice dollup of vanilla ice cream or whipped cream.
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