Sugar Free Blackberry Cobbler
6 to 8 c. fresh or frozen blackberries
2 T. flour
1 ½ c. granulated Splenda no calorie sweetener, adjusted accordingly to sweetness of blackberries
2 T. cold unsalted butter, cut into small squares
1 egg yolk
1 T. heavy or whipping cream
Additional sugar for topping crust (coarse sugar is a nice option)
4 c. all-purpose flour
1 tsp. salt
2 c. (2 sticks) vegetable shortening
½ c. ice water
Filling: Preheat oven to 400°F. Place blackberries in a large-sized bowl. (If berries are frozen, do not thaw.) Add 1 cup sugar and mix. Sift 1 tablespoon flour over bottom of a 9x13-inch crust lined baking dish. Pour berry mixture over floured crust. Sprinkle remaining sugar over berries. Sift 1 tablespoon flour over top. Dot filling with little squares of cold butter. Top pie with second crust and crimp edges.
Crust: In a medium-sized bowl, mix together 2 cups flour and ½ teaspoon salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle ¼ cup water over the dough, a tablespoon at a time, mixing quickly with a fork after each. Mix until dough holds together and forms a ball. Place ball on floured non- stick pastry mat. Pat dough into a rectangle shape. Roll until it forms a rectangle about 1/8-inch thick and 2-inches wider than baking dish. Line baking dish with crust. (If crust tears, just patch the spot with any extra dough.) Repeat directions to make the top crust. Makes 2 large crusts for a 9x13-inch cobbler.