Fresh blackberries are enjoyed most when baked into an old-fashioned cobbler like this one my family has enjoyed from wild berries picked from our farm each year.
- 5 cups fresh blackberries
- 1/2 to 3/4 sugar
- 1 Tbs. cornstarch
- 1/8 tsp. salt
- 2 Tbs. butter
- Pastry for 9-inch pie
- 1 Tbs. milk
- 1 Tbs. sugar
- Place blackberries in a 9-inch square baking dish. Combine sugar, cornstarch and salt, mixing well; sprinkle over blackberries. Dot with butter.
- Roll pastry out on a a lightly floured surface to a 9-inch square. Place pastry on top of blackberries; trim edges and seal. Make several slits in top to allow steam to escape. Brush with milk; sprinkle with 1 Tbs. sugar.
- Bake at 425 degrees for 30 minutes. Serves 6.