EDNA's BLACKBERRY COBBLER
Makes one 8" x 7" cobbler, serving 8
adapted from The Taste of Country Cooking by Edna Lewis
(Note: I opted for 1/2 cup of unsalted butter instead of lard and used a total of 1 cup granulated sugar, (eliminating the crushed sugar cubes) to a generous 5 cups of fresh blackberries. This time of year, blackberries can run on the tart side- taste them and adjust the sugar accordingly; you may wish to add an additional tablespoon of sugar, or if they're sweet, cut back on the sugar a bit. Miss Lewis suggests a double crust topping, I wove a lattice instead. This is more of a spoonable dessert rather than a sliceable one. I used a Pyrex baking dish that measures 8" x 7" x 2" deep. My oven time leaned closer to 60 minutes. )
· 2 cups unbleached all-purpose flour (sift before measuring)
· 1/2 teaspoon salt
· 1/2 cup lard (1/4 pound)
· 1/3 cup cold water
· 1 cup sugar cubes, crushed (see note above)
· 5 cups blackberries
· 4 thin slices butter
· 3/4 cups granulated sugar (see note above)
· 2 tablespoons cornstarch
· 1/4 cup light cream
· 1 cup Vanilla-Flavored Whipped Cream (recipe follows)
1. Sift the flour and salt into a large mixing bowl. Blend in the lard with a pastry blender or with your fingers. When it is well blended and fine-grained, sprinkle in the water all at once, and draw the dough together quickly, shaping it into a ball. Divide in half and let rest a few minutes. Preheat the oven to 425 degrees. Roll out the dough and line an 8-inch baking pan. Sprinkle 2 to 3 tablespoons of the crushed sugar over the dough. fill with the berries, adding the pieces of butter and sprinkling with the granulated sugar mixed with the cornstarch. Wet the rim of the bottom crust and place the top pastry over it, pressing down to seal. Trim away the excess. With the handle of a dinner knife, make a decorative edge and then cut a few slits in the center to allow steam to escape. Brush the top with a thick brush of cream and sprinkle on the remaining crushed cube sugar. Place in a the preheated oven, shut the door, and reduce the heat to 375 degrees. Bake for 45 minutes. If the top starts to get too brown, place a piece of foil (or parchment) over it. Remove from the oven and set on a rack to cool slightly before serving. Serve with a dollop of Vanilla-Flavored Whipped Cream on top.
Vanilla-Flavored Whipped Cream
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla
In a chilled bowl, whip the cream until nearly stiff. Add the sugar and vanilla and keep beating until the cream is stiff. Cover and refrigerate until ready to serve.
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