I remember growing up, and picking wild blackberries in the woods surrounding our house. We would venture off into the woods and battle the many thorns to come home with bowls of berries. Back then, we were fans of anything salty or sour so we would sprinkle our berries with salt. Oh the good ole days.



Blackberry cobbler/pie is one of my all time favorite desserts. I love these berries. I love the gooey filling in the cobbler and the pies. I love it.  I am not a fan of cooked or baked fruit but when it comes to blackberry, oh my, everything goes out the window


Filling

2-3 cups blackberries, cleaned
1½ cups sugar
1 tsp vanilla
1/2 tsp cinnamon
Juice of half a lemon
1½ cup water

In a pot, bring the ingredients to a boil, stirring occasionally to prevent burning. Reduce heat to low and stir. Cook for 5 more minutes and remove from heat. The mixture should be thick when cooled.



Pie Crust via Ina Garten, Barefoot Contessa

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water


Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.



Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.



Coat your pie pan with the pie crust, trim edges. Fill with your filling and use remaining pie dough to cover or decorate your pie as you wish. Bake at 350 degrees for 30-45 minutes until top is golden brown. Serve with a dollop of whipped cream, or ice cream and fresh blackberries.