My Moms Southern Blackberry Cobbler Recipe

How to make it

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• Preheat oven to 350 degrees.
• Prepare 11-inch iron skillet by greasing both sides and bottom with Crisco shortening.
• Prepare pie crust by mixing crust ingredients (flour, salt, shortening, and ice water) in a large mixing bowl with fork.
• Separate into 2 balls of dough. (one for top crust, and the other for the bottom crust.)
• Roll each ball of dough on floured surface or dough board until large enough for the 11-inch skillet.
• Set remaining section of rolled-out dough aside to be used for the top crust.
• Fold first section of the dough into half and place into greased skillet.
• Unfold this section so it now covers and overlaps the bottom and sides of skillet.
• Press down slightly with fingers so that it shapes to fit the pan.
• Press dough around top edges of skillet and then trim off excess dough with fingers.
• (You will repeat this same step for the top crust once berry mixture is poured onto bottom crust.)
• Pour berries into large mixing bowl.
• Add 1/4 cup all-purpose flour and 1/2 cup sugar by pouring over berries.
• Stir carefully--or toss--to coat berries.
• Pour berry mixture onto bottom crust that is lining the skillet.
• drizzle the lemon juice over berries.
• Pour 1/4 cup sugar evenly over the berries.
• Dot with 1/4 stick of margarine that is cut into small pieces.
• Fold dough for top crust in half as it was done for the bottom crust.
• Place into skillet so that is evenly covers berries.
• Lightly sprinkle top of cobbler crust with sugar.
• This sounds like a lot of sugar used, but because of the tartness of the berries, it will definitely be tastier!
• Trim excess crust once again around edges of pie and crimp edges if desired.
• Cut a few slits into top of crust to allow steam to escape.
• Bake in preheated oven for approximately 45 minutes, or until cobbler is lightly browned.
• Carefully remove from oven and allow to slightly cool before serving.
• SERVING SUGGESTION: Serve with vanilla ice cream!