fresh blackberry cobbler
 
recipe by :christie aspegren 
serving size : 8 preparation time :0:00 
categories : pies and pastries 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  filling
3-1/2 cup  blackberries
1 cup  water
1 cup  sugar
2 Tbsp  all-purpose flour
6 Tbsp  margarine
  crust
1/3 cup  vegetable shortening
1-1/2 cup  flour
3 Tbsp  buttermilk -- cold
1 Tbsp  margarine -- melted
1 tsp  sugar
 
preheat oven to 400 f. 
filling: pour the blackberries into a 2-quart casserole dish. add water. 
combine the sugar and flour in a small bowl. stir to mix. sprinkle over 
the berries. dot with margarine. 
crust: cut the shortening into the flour until the mixture resembles 
coarse cornmeal. add the buttermilk a tablespoon at a time and mix until 
the dough clings together and can be formed into a ball. 
on a lightly floured surface, roll the dough to a thickness of 1/8-1/4". 
cut the dough to fit the top of the berry filling or cut into strips and 
make a lattice crust. brush the crust with the melted margarine. sprinkle 
with sugar. 
bake for about 30 minutes. reduce the temperature to 350 f. continue 
baking until the crust is golden brown and the juices have started to 
thicken, about 15-20 minutes. as the pie cools, the juice will get 
thicker. 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 392 calories; 19g fat (43.0% 
calories from fat); 3g protein; 53g carbohydrate; 4g dietary fiber; trace 
cholesterol; 124mg sodium. exchanges: 1 1/2 grain(starch); 1/2 fruit; 0 
non-fat milk; 3 1/2 fat; 1 1/2 other carbohydrates. 
 
 
nutr. assoc. : 2130706543 0 0 0 0 0 2130706543 0 0 0 0 0 
 
 
* exported from mastercook * 
 
 
(ID: 79100) Mirror: rec.food.recipes: Thu, Apr 17, 2003


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