Picking for two hours in the dense, tangle of thorny vines yielded 16 cups of organic blackberries. Since it is so close to the fourth of July, I decided to make a fresh cobbler. I usually don't share my recipes but decided to make an exception. Hopefully there is someone that will enjoy the superb flavor of this cobbler. Also included are my secrets for the perfect cobbler.
2 cups white flour, 1 teaspoon salt, 2/3rds cup vegetable shortening, 1 cup ice water with 1 teaspoon white vinegar in it. (secret # 1) This prevents the crust from shrinking away from the edges when baking.
Add salt to flour & mix well. Add shortening to flour & cut in with an old-fashioned pastry blender or fork. Add enough of the water to make a soft dough. Most people don't add enough water & their crust falls apart. Put 2/3rds cup dough on lightly floured silpat (secret #2). Roll out with a rolling pin until it is larger than your 2 quart baking dish. Put rolling pin at one edge of dough & roll it up on the pin. Lay over your dish and simple unroll. This is your bottom crust. Do the same for the top crust.
8 cups fresh blackberries(or any berry) 1/2 cup water, 3 cups white sugar, 2/3rds cup flour, 3 tablespoons unsalted butter, 1/8 teaspoon almond extract.
Put berries & water in large, heavy pan & put on low heat. Cover & steam for 10 minutes. You're notice when you take the lid off there is a lot more liquid. Add butter & stir until it's melted. Add flour to sugar and whisk together until blended (secret # 3).
This will prevent flour lumps in filling. Add sugar mixture to hot filling and stir until dissolved. On medium heat, cook mixture until it thickens. Pour hot mixture into your baking dish which contains the bottom crust. Put top crust on and tuck edge under and crimp with your finger. Brush top crust with milk and sprinkle with sugar. Cut some holes in top crust so the cobbler doesn't explode. Bake at 350 degrees for approximately 1 hour or golden brown.