I think, technically, this is a pie because cobblers generally are made with lumps of a biscuit-like dough dropped into the fruit filling, and this is decidedly not that method. However, every year on my birthday when my Mom made me a blackberry cobbler because it is my very favorite dessert of all time, she used pie crust and a berry filling similar to this. And she called it cobbler. Technicalities aside, I'm calling it cobbler too. This is my own version of our family "cobbler." By the by, you could use another berry - raspberry or strawberry - or a mixture, or any other fruit really - peaches, apples, etc. But really, can anything beat fresh summer-sweet blackberries? I think not.
You will need:
4 - 5 cups of fresh blackberries App. 3/4 cup sugar App. 4 T. butter App. 2 T. flour Double piecrust Ice cream or whipped creamMethod:
Gently wash and pick over the fresh blackberries. Put into a tightly sealable container with the sugar. (Use only as much sugar as needed to get the berries sweet enough.) Stir gently. Stick in refrigerator for a couple of hours or overnight. The berries will release lots of juice and you will want to eat them all just like that. But resist the urge and continue on.
Preheat the oven to 350. Get your double pie crust and roll it out into one large roughly circular shape. Grease the bottom of your pie plate. Loop the pie crust over your rolling pin and transfer it to the pie plate. The edges will overlap. This is good. Do not trim them. Poke a few holes in the bottom of the crust. Now get those berries that you haven't eaten yet.
Dump the berries right in the middle of the pie crust. Yum. Yes, juice will probably run out between the crust and the pie plate. This is okay, because you greased your pie plate, remember? (I use butter to grease mine.) Your cobbler should look something like this now:
Now dice the 4 T. of butter and sprinkle over the top of the blackberries, then sprinkle with the 2 T. of flour.
Gently fold the excess pie crust up and over the mound of scrumptious looking blackberries. This is not a perfectionist pie so take it easy. Just flip them up and over. They may or may not cover the entire pie. Make sure there are some little vents for steam to escape. Poke a couple of holes if needed.
Now slide your pie plate onto a cookie sheet (just in case the juices run over) and then into your preheated oven. Cook for about 20 minutes until the crust is lightly browned on top. Remove from oven and try not to drool. Scoop in large helpings into bowls and top with ice cream or whipped cream (the real stuff, please, not the nasty Cool Whip junk - blackberries deserve the best). Serve immediately to your friends and family if you're feeling generous. Or just eat it all yourself!
