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Post by chief_cook2 on Jan 22, 2003 21:00:47 GMT -6
Pastry:
2 1/2 c. all-purpose flour 1 3/4 tsp. baking powder 3/4 tsp. salt 1/2 c. shortening 2/3 c. milk
Combine first 3 ingredients in a medium bowl; cut shortening with a pastry blender until mixture is crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball. Turn dough out onto a floured surface, and knead 6 to 8 times.
Filling: 8 c. fresh blackberries 2 1/4 c. sugar 1/3 c. all-purpose flour 1 tsp. lemon juice Pastry, divided 1/4 c. butter or margarine, cut up sugar (optional)
Stir together first 4 ingredients; let mixture stand 10 minutes or until sugar dissolves. Roll half of pastry to 1/4-inch thickness; cut into 1 1/2-inch-wide strips.
Place on a lightly greased baking sheet. Bake at 425° F. for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
Spoon half of blackberry mixture into a lightly greased 13- x-9 inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter.
Roll remaining pastry to 1/4-inch thickness, cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on baking sheet. Bake at 350° F. for 50 minutes or until golden.
Yield: 8 servings
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