Ozark Blackberry Cobbler

Ingredients
2  cups all-purpose flour
1/2  teaspoon salt
2/3  cup butter
6  to 7 tablespoons cold water
1  cup granulated sugar
1/4  cup quick-cooking tapioca
3  tablespoons all-purpose flour
6  cups fresh or frozen blackberries
1  cup all-purpose flour
1/2  cup packed brown sugar
1-1/2  teaspoons ground cinnamon
1/2  cup butter
   Whipped cream (optional)
6   blackberries (optional)
   Fresh mint sprigs (optional)

Directions
1. For pastry, stir together the 2 cups flour and the salt. Using a
pastry blender, cut in the 2/3 cup butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of mixture; gently toss
with a fork and push to side of bowl. Repeat until all is moistened. 

2. Divide dough into 6 portions. Form each portion into a ball. On a
lightly floured surface, use your hands to slightly flatten dough. Roll
each portion of dough to an 8-inch circle. 

3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6
individual pie pans. Ease pastry into baking containers, being careful
not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold
under extra pastry. Crimp the edge as you like. Place baking containers
on a baking sheet. 

4. For filling, in a large bowl, stir together granulated sugar,
tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let
mixture stand 15 to 30 minutes or until berries are partially thawed,
but still icy. Transfer berry mixture to the pastry-lined baking
containers. 

5. For topping, in a medium bowl, combine the 1 cup flour, the brown
sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter
until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about
35 minutes or until pastry is golden. Cool slightly on a wire rack.
Serve warm. Dollop with whipped cream and garnish each with a berry and
mint, if you like.

Makes 6 servings. 


Nutrition facts per serving:
calories: 817
total fat: 37g
cholesterol: 96mg
sodium: 546mg
carbohydrate: 119g