I am focusing on Tennessee favorites this week and when I saw this recipe for Blackberry Cobbler it just made my mouth water. That is absolutely my favorite cobbler and I remember going blackberry picking when I was young and the reward for that was a delicious cobbler. Wild blackberries are so much better than cultivated blackberries but I will eat them either way. There are some wild blackberry bushes near my neighborhood and I have been stalking them for ripeness which should happen soon. Today I am featuring a recipe submitted by Florence L. Costello of Chattanooga, Tennessee. When I think of great comfort food, I will remember my visit to the beautiful city of Chattanooga.
5 cups fresh blackberries
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
Wash berries thoroughly and drain well; place in a square baking dish. Combine 3/4 cup sugar, cornstarch, and salt; sprinkle mixture over berries. Dot with the two tablespoons of butter.
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons cold water
Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs; sprinkle with water, and stir with a fork until mixture forms a ball. Yield: enough for one 9-inch cobbler
Roll prepared pastry out on a lightly floured surface into a 9 inch square; place over berries, sealing edges to sides of dish. Cut slits in crust. Brush crust with 1 tablespoon milk and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 30 minutes or until crust is golden brown. Serve with vanilla ice cream. Yield 6 servings.
Berry pies are a reward for living in the hot humid South in the summertime!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!