It's almost berry time and this is one of my favorite recipes handed down from my grandmother. When picking the berries, I still use the basket she used so many years ago. It holds just slightly over 1-1/2 lbs. of berries.
Mix all filling ingredients and put into prepared pan.
For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.
Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.
By Connie from Cotter, AR
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