pastry for a 2-crust pie, prepared from mix or homemade
4 cups fresh blackberries, cleaned
2 cups sugar
1/2 teaspoon ground nutmeg
1 tablespoon cider vinegar
1/2 cup hot water
1/4 cup butter (4 tablespoons), divided
Roll out half of pastry and cut in 1-inch wide strips. Place strips on a cookie sheet and bake at 450° for about 6 to 8 minutes, or until browned.
Combine cleaned blackberries, sugar, nutmeg, vinegar, and water. Spoon half of blackberry mixture into a lightly buttered 3-quart baking dish; dot with 2 tablespoons of the butter and top with baked pie crust strips. Cover with remaining blackberry mixture and dot with remaining 2 tablespoons butter.
Roll out remaining pastry and cut into 1-inch wide strips. Arrange strips lattice-fashion on top of blackberry cobbler. Bake blackberry cobbler at 450° for 15 to 20 minutes, or until lightly browned. Reduce heat to 300° and bake for 45 to 55 minutes longer.
Blackberry cobbler serves 8.