Crust-Topped Blackberry Cobbler
Serves 8.
Crust:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup shortening
1/4 to 1/2 cup ice cold water
Filling:
5 cups blackberries, rinsed and drained
3/4 cup sugar
1 tablespoon flour
Pinch of ground ginger
Pinch of salt
1/4 cup (1/2 stick) butter
STIR together the flour, salt and sugar for the crust in a bowl. Add the shortening and mix in with your fingertips or a fork until crumbly. Add the water, starting with the smaller amount, and stir until the dough comes together into a ball.
DIVIDE the dough in half and shape each half into a disc. Let rest 15 minutes, or refrigerate. Bring to near room temperature before rolling out.
HEAT oven to 375 degrees. Roll out one disc on a floured surface. Place in a 1 1/2-quart baking dish. Prick all over with a fork. Bake 10 minutes, until set but not brown.
Combine the blackberries, sugar, 1 tablespoon flour, ginger and salt in a mixing bowl. Toss gently but thoroughly. Pile into baked crust. Cut the butter into pieces and sprinkle over berries.
ROLL out second disc of dough. Place over the top, turning edges under and pressing to seal. Cut vents in the top. Bake 35 to 40 minutes, or until bubbling and crust is browned
Serves 8.
Crust:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup shortening
1/4 to 1/2 cup ice cold water
Filling:
5 cups blackberries, rinsed and drained
3/4 cup sugar
1 tablespoon flour
Pinch of ground ginger
Pinch of salt
1/4 cup (1/2 stick) butter
STIR together the flour, salt and sugar for the crust in a bowl. Add the shortening and mix in with your fingertips or a fork until crumbly. Add the water, starting with the smaller amount, and stir until the dough comes together into a ball.
DIVIDE the dough in half and shape each half into a disc. Let rest 15 minutes, or refrigerate. Bring to near room temperature before rolling out.
HEAT oven to 375 degrees. Roll out one disc on a floured surface. Place in a 1 1/2-quart baking dish. Prick all over with a fork. Bake 10 minutes, until set but not brown.
Combine the blackberries, sugar, 1 tablespoon flour, ginger and salt in a mixing bowl. Toss gently but thoroughly. Pile into baked crust. Cut the butter into pieces and sprinkle over berries.
ROLL out second disc of dough. Place over the top, turning edges under and pressing to seal. Cut vents in the top. Bake 35 to 40 minutes, or until bubbling and crust is browned
