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Double Crust Blackberry Cobbler

Fruit Ingredients:
Crust Ingredients:

Preheat your oven to 350 degrees.

Mix together flour and salt in a bowl.

Pour cooking oil and milk in a measuring cup. Do not stir. Add this to flour mixture all at once. Stir lightly with a fork.

Form the dough into 2 balls and flatten them slightly with your hands.

Place each ball between 2 pieces of waxed paper about 12 inches square in size and roll each one into a circle until it reaches the edges of the paper. Sprinkling a bit of water on your work surface will prevent the wax paper from slipping as you roll out the dough.

Remove the top layer of wax paper and fit one of the crusts, paper side up, into a standard deep pie dish or 9 inch glass baking dish. Remove the wax paper and set the baking dish and cobbler crust aside.

Wash and drain the berries, then place them in a medium sized bowl.

In a small bowl mix together flour, salt and sugar.

Add the sugar mixture to the berries and gently toss until the berries are evenly coated.

Place the berries in your baking dish on top of your cobbler crust. Dot with chunks of butter.

Remove one side of wax paper from your remaining crust and place it paper side up on top of the berries. Remove the paper from the top crust.

Pinch together the edges of the bottom crust and the top crust so that the berries are enclosed inside.

Use a knife to cut a few vents into the top crust. Bake at 350 degrees F for about 1 hour or until golden and the juices are bubbling through the vent holes.

Serve warm with vanilla ice cream.