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Blackberry Cobbler

8 c Blackberries
1 1/2 c Sugar
3 tb Cornstarch
2 tb Butter
1/2 ts Cinnamon
Pastry for double crust pie
1 tb Milk


Combine first 5 ingredients in a large saucepan. Cook over medium heat, stirring occasionally until thickened (5 to 10 minutes). Remove from heat and cool completely. Roll out half of pastry to fit 8-inch square baking dish. Place pastry in dish. Pour cooled blackberry mixture into pastry lined dish. Roll remaining pastry into 8-inch square. Cut into strips 1/2 inch wide. Arrange strips in lattice design over berry mixture. Seal edges. Brush pastry with milk. Sprinkle with more sugar. Bake at 375 degrees for 40 minutes or until golden. Serve with ice cream. Yield: 8 servings.


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