Blackberry Cobbler From The Heritage Tree Restaurant

Recipe Ingredients

14 cups	3318ml	Fresh or frozen blackberries - thawed if frozen
1 cup	198g / 7oz	Sugar - plus
2 tablespoons	30ml	Sugar
1/3 cup	78ml	Quick-cooking tapioca
3 cups	187g / 6.6oz	All-purpose flour
1 teaspoon	5ml	Salt - optional
1 cup	198g / 7oz	Vegetable shortening
3 tablespoons	45ml	Water - to 4 tbsps
1 tablespoon	15ml	Milk
1		Heavy cream
1/4 cup	49g / 1.7oz	Powdered sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 400 degrees and adjust the rack to the middle.

Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca.

Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball.

Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden.

Whip the cream with the powdered sugar and vanilla until thickened.

Serve the cobbler while it is still warm with whipped cream. This recipe serves 12.

Source:
DUNGENESS CRABS AND BLACKBERRY COBBLERS by Janie Hibbler (c) 1991 - Alfred A. Knopf, Inc., New York - 329 pages - $25.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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