Blackberry And Raspberry Cobbler

• 1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
• 2 cups blackberries
• 2 cups raspberries
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons flour
• 3 tablespoons butter

1. Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
2. Roll other half of pie crust very thin and cut into 2 inch strips.
3. Bake half of the 2 inch strips at 350-375F on a cookie sheet.
4. In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
5. Mix together flour and remaining sugar; add to berry mixture.
6. Stir constantly for 3 minutes, until thick.
7. Spoon into pastry lined pan and push the cooked crust strips to the middle.
8. Dot with butter.
9. Cover with remaining strips.
10. Bake at 425F for 25-30 minutes.

pastry crust, blackberries, raspberries, sugar, water, flour, butter

Taken from www.food.com/recipe/blackberry-and-raspberry-cobbler-259651 (may not work)