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Lee Bailey's Blackberry Cobbler

Lee Bailey's Blackberry Cobbler

Blackberry Cobbler

Lee Bailey’s Country Desserts 

1 ½ cups sifted all-purpose flour

Scant ¼ teaspoon salt

5 tablespoons solid vegetable shortening, frozen

¼ cup (1/2 stick) unsalted butter, frozen

4 to 5 tablespoons ice water

6 cups fresh blackberries, washed and drained

¾ cup sugar

¼ cup (1/2 stick) unsalted butter, cut into bits

Sugar for sprinkling, or crushed sugar cubes

Whipped cream or ice cream 

Preheat the oven to 425 degrees. Have ready a 9 inch round oven proof dish that is 2 or more inches deep.

Combine the flour, salt, and frozen shortening and butter in a food process fitted with a metal blade. Process until the mixture is rough textured. Add the water slowly, and process until the dough begins to cling together. Gather into a ball and place between 2 sheets of wax paper, flattening the ball slightly. Refrigerate for 30 minutes

Roll the dough out on a floured surface into a large circle about 15 inches n diameter. Then roll the circle up unto the rolling pin, window-shade fashion. Unroll the crust over the baking dish and line the bottom and sides, allowing the excess crust to drape over the edge. Mound the berries in the middle, and sprinkle with the sugar and dot with the butter pieces. Bring the pastry crust up over berries, it will not quite cover the fruit, but use any pieces that have fallen off to patch. Sprinkle the top of the dough with a little more sugar or , like Edna Lewis, sprinkle crushed sugar cubes on top.

Bake for 45 minutes, or until the crust is brown and the filling is bubbling, Serve with whipped cream or ice cream.