|Double crust pie pastry||1|
|Fresh blackberries||6 Cup (96 tbs)|
|Quick cooking tapioca||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 Teaspoon|
1 Preheat the oven to 425°Fahrenheit.
2 Prepare the pastry.
3 Roll out half of the pastry and line 1 1/2-quart shallow baking dish.
4 Cook blackberries just until heated through.
5 Remove 1 cup of the juice and keep aside.
6 In a bowl, mix blackberries and the remaining juice with tapioca, the 3/4 cup sugar and cinnamon.
7 Into pastry-lined baking dish, pour the mixture,
8 Sprinkle with vanilla and dot with butter.
9 Using 1-inch wide strips of pastry, prepare a lattice top
10 Bake in the oven for 15 minutes.
11 Lower the temperature to 350°Fahrenheit and bake for another 30 minutes.
12 In a bowl, mix 1 cup reserved juice and arrowroot and cook, over medium heat stirring frequently until thick.
13 Remove from heat and blend in 1 tablespoon sugar.
14 In bowls, serve cobbler with sauce poured over top.
15 You may like to serve with cream, whipped cream or ice cream.