Fresh BLAcKBERRY COBBLER
Taste the blackberries. If the berries are extremely tart then use more sugar (about 3 cups). If they have a little sweetness/tartness flavor then only use 2 1/2 cups of sugar. Sample several blackberries from the bunch.
In a 9- by 9-inch baking dish add 1/4 cup melted butter to bottom of the dish. Coat entire bottom. Lay one pie dough sheet along the bottom. Extra dough will come up the side a little. Let sit until the butter is absorbed by the dough.
In a large mixing bowl, add berries, sugar (add the additional 1/2 cup if you have really tart berries), flour, corn starch, cinnamon, and remaining 1 1/4 cup melted butter and mix with a large spoon.
Once all of the ingredients are mixed add about half the hot water to the mixture. Looking for a vivacious purple color and the consistency of lumpy wet concrete or lumpy roux. If necessary, add additional hot water to achieve this texture but do not overdo it. Most of the berries should start breaking down, with a small number of whole berries remaining.
Spoon mixture into the dish on top of the dough sheet, which should be good and buttery by now. Spread mixture out evenly. Add the other pie dough sheet to the top of the mixture. You do not have to be fancy.
Place your baking dish on a sheet pan large enough to allow for spillage. Bake at 350 degrees F for about one hour. The crust should be golden brown and the mixture should have bubbled out onto the crust. Let cool for 20 minutes and serve with butter pecan ice cream, or your favorite flavor.