Blackberry Cobblers

• 1 cup blackberries
• 2 tsp. Minit Tapioca
• 3 Tbsp. sugar, divided
• 1/2 recipe Foolproof PHILLY Pie Crust
• 1 egg yolk

1. Combine blackberries, tapioca and 2 Tbsp.
2. sugar in small bowl; set aside.
3. Heat oven to 400 degrees F. Place dough between 2 lightly floured sheets of wax paper.
4. Roll into 10-inch round; cut into four 3-1/2-inch rounds (discard any dough trimmings or reserve for other use).
5. Divide fruit into 4 (150-mL) ramekins.
6. Gently press pastry rounds over fruit.
7. Press edges of pastry to edges of ramekins to seal.
8. Brush each ramekin with egg yolk.
9. Sprinkle with remaining sugar.
10. Cut slit in each crust to let steam escape.
11. Place ramekins on baking sheet; bake 20 to 25 min.
12. or until golden brown.

blackberries, tapioca, sugar, recipe, egg yolk

Taken from www.kraftrecipes.com/recipes/blackberry-cobblers-172303.aspx (may not work)