Name: Blackberry Cobbler
Cook time: 25 min
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 2 cups sifted unbleached flour (sift before measuring); 1/2 cup cold lard (1/4 pound); 1/2 teaspoon salt; 1/3 cup plus 2 tablespoons cold water; 1 cup plus 2 tablespoons sugar, divided; 2 1/2 tablespoons cornstarch; 5 cups blackberries (1 1/2 pounds); 4 thin slices unsalted butter; Milk or cream for brushing

After this old-fashioned style of blackberry cobbler (it's actually more of a double-crust pie) has been in the oven for about 20 minutes, your kitchen will be filled with the winy fragrance of blackberries. Miss Lewis loved to serve it warm, with the syrupy juice spooned over the crisp yet yielding topping.

Cooks' note:

Dough can be made 1 day ahead and chilled, wrapped in plastic wrap. Let stand at room temperature 15 minutes before rolling out.

Recipe notes

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