Herbert Wayne's Blackberry Cobbler with crust recipe

When I was a little girl I would hang out in the kitchen with my Grandma Kelley (my mom's mom).  She was/is one of those women who could do just about anything.  Hold down a fulltime job, run a house and keep it clean, raise two kids, sew anything you handed her and cook up meals like there was nothing to it.  Her husband, my grandfather and one of my very most favorite people that ever lived (God rest his soul!), loved anything blackberry.  His birthday would've been today and my grandma or mom would either make him blackberry dumplings or a blackberry cobbler.  So I thought in honor of my grandpa, Herbert Wayne Kelley, I would post this for all to enjoy!

I was able to score an awesome deal at the farmer's market last year on some blackberries.  I froze some and canned some.  So I just pulled these out of the freezer, placed them in a bowl and threw about a cup of sugar over the top so you get that good syrupy texture.

This is the crust recipe I use on all my pies, cobblers, even pot pies. It makes the equivalent to one 9 inch pie crust.  Enjoy ya'll!

1 cup of flour
1 1/2 tsp sugar
1/3 cup of butter flavored crisco (regular works fine too)
3-4 tablespoons of ice cold water

Combine your flour, sugar and crisco first.  Then add in the water one tablespoon at a time.  Sometimes I end up having to use a little more to get a good rolling consistency. 

Flour a surface and roll out your dough.  I doubled this recipe to I would have plenty for the bottom part of my cobbler.  Used the leftover scraps for decoration.  Bake for about 30-40 minutes on 350 or until bubbly.