You can't live in the south and not have a blackberry cobbler during blackberry season. Mid June is when they begin their harvest and Jaemor Farms has the juiciest blackberries I've ever tasted.
Ingredients
Pie Filling1 Quart Bag Frozen Blackberries
3/4 Cup Honey Granules
1/4 Cup Sorghum Flour
Pie Crust
1 Cup Earth Balance Coconut Spread
4 to 8 Tbs. Cold Water
2 Tsp. Sea Salt
4 Tbs. Honey Granules
2 1/2 Cups Casey's Gluten Free Flour Mix
Directions
In a medium size mixing bowl, pour the frozen blackberries in to the bowl. Pour the honey granules and sorghum flour over the blackberries and stir. Let stand until thawed or overnight.
In another medium size mixing bowl, combine the flour, honey granules, and sea salt. Mix together and add the coconut butter. Using a pastry mixer, cut the butter in the flour mixture until it resembles a coarse mixture with pea sized pieces of butter. Add 1 tablespoon of cold water at a time and mix in with a fork until the mixture starts to clump together.
Once the dough starts to stick together, divide the dough in half. Lay some wax paper down a hard surface and dust with some flour. Take one half of the dough and put on the floured wax paper. Dust the dough with some flour on top, then use a rolling pin to roll out the dough until it resembles a circle large enough to fit on a pie plate. Pick up the wax paper and carefully flip over on top of the pie plate. Using your hands, carefully position the dough around the pie plate so the bottom and the sides of the pie plate are covered. Use a fork to poke holes in the pie crust on the bottom of the pie plate.
Drain the juice from the bowl of blackberries and pour the berries into the pie plate. Spread it out so the berries are evenly distributed in the pie plate.
Take another piece of wax paper and put it on a hard surface. Dust the wax paper with some flour and put the second half of dough on the floured surface. Dust the dough with some flour and use a rolling pin to roll out the dough until i resembles a circle and is larger than the top of the pie plate. If you have a pie cutter, now would be the time to cut out pieces in the middle of the pie crust to make a decorative top. Pick up the wax paper and carefully flip over on top of the pie plate making sure all the dough overlaps on all sides. Trim any excess dough off the sides of the pie plate and flute edges to seal the crust around the pie. If you didn't use a pie cutter, cut 4 slots in the top of the pie crust for steam to escape during the cooking process.
Use aluminum foil to cover the edges of the crust. Preheat oven to 375 degrees. Bake for 50 minutes. Once the pie is done, remove the aluminum foil from the pie edges and back for an additional 10 minutes or until golden brown. Allow pie to cool before serving. Add some ice cream with each bowl of cobbler and enjoy!
