Ingredients

• 8 cups fresh blackberries
• 2 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1 teaspoon lemon juice
• Pastry, divided
• 1/4 cup butter or margarine, cut up
• Sugar (optional)

Preparation

1. Stir together first 4 ingredients; let mixture stand 10 minutes or until sugar dissolves.
2. Roll half of pastry to 1/4-inch thickness; cut into 1 1/2-inch-wide strips. Place on a lightly greased baking sheet.
3. Bake at 425° for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
4. Spoon half of blackberry mixture into a lightly greased 13-by-9-inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter.
5. Roll remaining pastry to 1/4-inch thickness; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet.
6. Bake at 350° for 50 minutes or until golden.
7. Serve with vanilla ice cream and Blackberry Syrup, if desired.

Pastry

• 2 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup shortening
• 2/3 cup milk

1. Combine first 3 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly.
2. Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.
3. Turn dough out onto a floured surface, and knead 6 to 8 times.