BLESS THIS MESS
Blackberry cobbler made with black raspberries and a flaky pie crust is a favorite family dessert passed down by my grandmother.
In a medium bowl, mix the flour and salt together. Add the shortening, and cut together with a fork, until well combined and the mixture starts to clump together into pea-sized pieces.
Add the cold water one tablespoon at a time, until the dough comes together, mixing after each tablespoon of water.
Don’t over-mix or add too much water, and be sure to use very cold water (it makes the crust flaky). The dough will be fairly dry but will come together into a ball when you pat it together with your hands.
When the dough forms a ball, turn it out onto a floured surface, and roll until ¼-inch thick. Cut into the size of the bottom of 4 oven safe bowls. Place crust in the bottom of your dishes.
Combine the berries, sugar, and flour in a small bowl. Place ¼ of the berry mixture in each bowl on top of the crust.
With remaining crust (you should have only used about ½ of it), cut it into strips (or hearts) and place strips over the berries. Dip your finger in water, wet the crust, and then sprinkle with additional sugar.
Place bowls on a cookie sheet, and bake in a 375 degree F. oven for 30 to 40 minutes, until the top is golden and the berries are bubbly. Serve hot with ice cream or freshly whipped cream.