I’ve decided that baking is my therapy.
Some people run. Some people eat lots of candy (okay, I’m guilty of that too) and some people shop until they drop. Me? I like to take all of my stress out on the kitchen.
Flour everywhere. Sugar in my hair. Egg yolk on the floor.
If the kitchen isn’t messy when you’re done, you’re not doing it right.
This past week was really stressful for me. I can’t really pinpoint one particular reason, honestly. I think it’s just a really big itch. An itch to do something new.
And I think because I can’t really scratch that itch (seeing as i’m not sure what that itch is) I took that stress and baked it into one large, scrumptious, mouthwatering blackberry cobbler.
And now I want to share that steamy, delicious love with you, too.
This is actually my mom’s recipe. I have very fond memories of climbing up onto the barstool and watching my mom roll out pie crust. She was oh, so meticulous. Making sure everything was just right. (Now I find myself rolling out dough in just the same manner) I would rest my hand on my face and just watch and watch as she rolled and perfected. Rolled and perfected. Throwing me and my brothers a piece of pie dough every now and then to keep us busy.
And at the end of the afternoon, the delicious smell of ooey gooey blackberries would waft up to my room (which was conveniently located just above the kitchen) and i knew it was almost time to gobble up the first bite. I can almost smell it now. Isn’t it funny how childhood memories are the most memorable ones we have? I love that.
Now, where to begin. Ah yes, the dough.
This is just a standard “from scratch” dough recipe.
Let’s get started.
- 2 1/2 cups all purpose-flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 16 T COLD unsalted butter (equivalent to 2 sticks)
- 1/4 cup ice water
In a mixer, combine flour, salt and sugar; mix on low to combine.
Now, I did this the old fashioned way. You don’t want to completely mix the butter in, so I took two knives (using both hands) and cut the butter into the mixture. Sounds difficult, but super easy. Mix until it resembles corse meal, with pea sized pieces of butter remaining.
Slowly add the ice water. Mix on LOW for a few seconds until dough is crumbly, but holds together when you pinch it. Add water as needed.
This process will make your dough extra flaky when you bake it. Yum!
Split the dough in half. Form each dough into a round ball. Do not knead the dough, as you want delicious pockets of butter when baking. Transfer each half of the dough onto a piece of plastic wrap. Secure tightly and refrigerate for one hour or until firm. Now you will have two disks ready for the bottom and top of your crust!
When dough is ready, remove both disks from the refrigerator. Start with one disk.
Grab a deep pie dish. On a floured surface, roll out one of the disks to cover the bottom of the dish. I like to leave a little dough hanging over the sides so I have extra to pinch at the end.
(Sidenote: Roll out and slice a few strips of extra dough to use for the pie filling! I’ll explain later!)
- 6 cups of blackberries
- 2 cups sugar
- 1 cup flour
- 1 T. lemon juice
Now that you have the bottom of the pie crust prepared, lets start with the filling!
First, wash those blackberries! I was lucky enough to find big, juicy ones at the local farmers market. Next, toss together all of the ingredients. It will seem as though there is quite a bit of the flour mixture and not enough liquid, but toss to cover all of the blackberries.
Use 1/3 of the blackberries mixture and pour on top of the uncooked pie crust in the prepared pie dish. Throw in a few of those strips of pie dough. These will be a little doughy surprise when you cut into the cobbler. Don’t skip this step. It’s a delicious, doughy secret.
Repeat this step again, and then top with the last 1/3 of the blackberry mixture.
Ready for this? More butter. Before you add the top of the crust? Just slice a few pads of butter and place them on top of the finished blackberry mixture. Just a little extra yumminess.
At this point, you are done with the blackberry mixture, and ready to top the cobbler with the other pie crust. Roll out the dough and either top it with normal pie crust (which is totally acceptable and just as delicious! If you do, before you place the crust on top, make a few slices in the middle with a knife. About half an inch apart. This will let the cobbler bubble through a little at the end of baking and you will know it’s ready!
I created a lattice crust. It was super easy! (Find a tutorial for that here!)
This is an important step and a lovely trick my mama taught me.
Before you place the pie in the oven, brush a little milk onto the crust and sprinkle with sugar. This will make that crust a beautiful golden brown color.
Bake at 350 for 1 hour.
**If you notice the edges of the crust burning, you can open the oven and wrap them in a little bit of tinfoil. This will allow the middle to continue baking and keep the outsides from burning. Another fun mama fact. Aren’t they the best?**
ENJOY THAT LOVELY cobbler. I like to have a little bowl when it’s still hot. There is something about warm cobbler that just tastes like a warm, summer day.
Chad likes to top his with a dollop of vanilla ice cream.
Blue Bell vanilla ice cream, to be exact. This IS Texas, y’all.