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Blackberry Cobbler




Source of Recipe


Joan


List of Ingredients




1 quart blackberries (4 cups)
1 cup granulated sugar
2 cups water
3 tablespoons cornstarch
1 single pie crust, rolled into a 9-inch square



Recipe



Preheat oven to 375-degrees. In a small bowl, whisk together cornstarch and
sugar. Add to water and bring to a boil, whisking constantly. As mixture
thickens, remove from heat and let cool for about 10 minutes. Place
blackberries in a colander and rinse with cold running water. Drain!
Gently fold berries into thickened sauce. Spoon into an 8 x 8 x 2-inch
baking dish coated with cooking spray. Fold pastry into quarters, cut steam
vents and unfold on top of blackberries. Flute edges and sprinkle lightly
with granulated sugar. Cover edges with foil. Bake for 20 to 25 minutes
and remove foil. Bake for another 10 minutes or until top is golden brown.
Yield: 6 servings.