Southern lattice cobblers are legendary, the most famous being hot blackberry cobbler topped with scoops of vanilla ice cream or freshly whipped cream. Every rural Southerner has lurid tales of being eaten alive by chiggers while picking blackberries as a child, with their only consolation being the prospect of eating as many cobblers as the buckets of fat berries would produce. Some cobblers are made with both a bottom crust and the lattice pastry strips woven on top. This one incorporates crunchy pieces of baked pastry in the filling itself for a more balanced texture. Although this same recipe could be used for any fresh berries, nothing evokes the true soul of the South like an authentic blackberry cobbler.
To make the filling, combine the blackberries, sugar, flour, and lemon juice in a large bowl, toss well, and let stand.
To make the dough, combine the flour, baking powder, and salt in a mixing bowl and whisk till well blended. Add the shortening and cut with a pastry cutter or two knives till the mixture is mealy. Add the milk and stir till a soft ball of dough forms. Transfer to a floured surface, roll out half the dough
To assemble the cobbler, spoon half the blackberries into the prepared baking dish and scatter the browned pastry pieces over the top. Add the remaining berries, dot with the butter pieces, and weave the unbaked pastry strips in a lattice design over the top. Place the dish on a heavy baking sheet and
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.