Blackberry cobbley

from The Gift of Southern Cooking by


The Pastry
3 cups unbleached all-purpose flour
1 ½ tsp kosher salt
1 tsp sugar
1 cup unsalted butter, cut into ½” pieces, then frozen 10 min
8-12 tbsp ice water

The Filling
8 cups fresh blackberries
¾ cup sugar
1 tbsp all-purpose flour
¼ tsp salt
½ tsp freshly grated nutmeg
4 tbsp unsalted butter, thinly sliced

Prepare pastry like pie dough, divide in half and refrigerate an hour. Preheat oven to 425. Roll out half the dough to line a 2 qt baking dish. Reserve trimmings. Fill dish with blackberries. Mix and sprinkle dry ingredients over berries. Tuck in dough trimmings as dumplings. Dot the top with 3 tbsp butter. Roll out top dough and seal edges. Cut slots and sprinkle with sugar and 1 tbsp butter. Bake at 425 for 20 min, hten reduce heat to 375 and bake 30-45 min more.