- 10-12 cups blackberries (3 quarts)
- 3 cups sugar
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 1-cup flour, or use instant tapioca as a thickener.
Mix together and let rest while making pie dough.
Pie Dough, enough for 2 double-crust pies
- 4 cups flour
- 2 cups shortening
- 1-1/2 tsp. salt
- 1 cup very cold water
- Butter for top of berry filling
Mix flour and salt together with a fork. Cut shortening into flour with two knives. Handle lightly and make into pea-sized crumbs. Add water gradually and mix with a fork until dough barely sticks together. Divide the dough into two balls.
Roll out 2/3 of dough on a lightly floured surface. Turn once. Roll thin. Roll onto rolling pin and place it over a 9 x 13-glass pan. Fit the dough into the pan, pressing lightly to fit it into the corners. Be careful not to puncture dough.
Roll out last 1/3 piece of dough and set aside.
Add blackberry filling to pan. Sprinkle with cinnamon and sugar if desired. Add dollops of butter. Place second piece of rolled-out dough over the berry mixture. Bring sides of bottom crust onto top and cut off excess. Top should be solidly covered with dough. Make slits or designs so cobbler breathes while baking. Sprinkle top with brown or white sugar and cinnamon.
Bake at 425-degrees for 15 minutes. Reduce heat to 350-degrees and bake another 30-40 minutes until crust is golden brown and berries bubble up through slits in the top.
Cool thoroughly on a rack. Serve with vanilla ice cream.
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If you love the Southwest and kooky little characters that make you laugh aloud as authentic danger and mystery swirl at every turn, you’ll love this novel! The second book in the series, CANYON OF DOOM, debuts in early 2013.
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