Boysenberry Cobbler Recipe

"This was the very first pie my grandmother taught me to make. She was born in the 19th century and didn't use recipes. Her instructions on this one are pretty funny. She always said "just add sugar til you're embarrassed, then add a little more." I figure my embarrassment level must be a tad higher than hers, because my pies run on the tart side if I don't measure the sugar. Her name was Memo, pronounced MEE-mo. We had what seemed like 1/4 mile of boysenberry bushes. I really miss them, both my grandparents and the boysenberries! Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes."

Original is 12 servings

Metric US

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Ingredients

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3 pie crust recipes, rolled for cobbler
2 pints boysenberries (one pint = 12 ounces)
1 1/4 to 1 1/2 cups granulated sugar (depending on the sweetness of the berries)
1 cup water

1/4 cup butter
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Nutritional

Serving Size: 1 (103.3 g)
Calories 304
Total Fat - 15.6 g
Saturated Fat - 4.8 g
Cholesterol - 22.7 mg
Sodium - 201.1 mg
Total Carbohydrate - 41.7 g
Dietary Fiber - 0.7 g
Sugars - 26.7 g
Protein - 1.4 g
Calcium - 17.5 mg
Iron - 0.6 mg
Vitamin C - 2.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

First, prepare pie dough, three times, flattening each disk, wrapping in saran wrap and refrigerating for at least 5 minutes. It's best to prepare three separate batches than one big batch.

Step 2

Preheat oven to 350 degrees and grease a 9 x 13 pyrex dish with butter-flavored shortening.

Step 3

Remove first pie dough from fridge, place on floured surface and roll into a rectangle 13" long. Slice into 1 1/4 inch strips. Criss-cross strips on bottom and around sides of pyrex pan. When first dough used up, roll out second in same manner, using it to finish bottom and sides, but saving some for top.

Step 4

Pour berries into pan, sprinkle with sugar. add water and dot with butter. Criss-cross strips on top (rolling out third dough), then sprinkle with sugar and cinnamon, to taste.