One of the things I love the most about Washington State is the wild blackberry bushes that grow everywhere. When I was about twelve years old, I started my first little business. I picked gallons of wild blackberries then sold them to local restaurants. I was able to make enough money to buy some clothes for school and some ice cream.
Last summer, I introduced my husband to blackberry picking. He was not that good at it. I am a pro. So, I canned several pounds of wild blackberries and sold them for $8 each. I plan on doing it again this summer. It is a lot of work, but it is a tradition for me.
There is so much moisture in blackberries, that you cannot really make pies. The bottom of the pie will be mushy. Cobbler is the way to go with blackberry.
1 cup all-purpose flour
1 1/2 cups white sugar, divided ( Splenda subsitute to lighten the calories)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. (I added three tablespoons of French Vanilla CoffeeMate Creamer to the crust at the last minute. It gave it a special, sweet flavor)
In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.