Blackberry Cobbler

3/4 quart fresh or frozen blackberries
1 1/4 cups sugar
2 heaping tablespoons cornstarch
1/2 teaspoon salt
1/4 cup sherry
Pastry for 2-crust deep-dish 9-inch pie

In a saucepan combine the blackberries and just enough water to prevent sticking. Bring slowly to a boil.  Add 1 cup of sugar and continue to heat.
In a small bowl combine 1/4 cup sugar, the cornstarch, salt, and sherry.  If
the mixture is thick, use a small amount of water from the berry mixture to
make a thinner consistency.  Add to the berry mixture.  Cook until the sauce just begins to thicken.  Pour into the pie crust.  Cut the remaining pastry into strips and form a lattice top over the filling.  Bake in a 375 degree oven for 15 to 20 minutes, until the top is lightly browned.       Serves 6

Mama's Biscuits

2 c. flour
4 tsp. baking powder
1/2 tsp. salt 
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Combine dry ingredients; cut in shortening;  add milk and mix.  Turn out on floured board and knead for 30 seconds.  Pat out and cut using biscuit cutter.  Bake in ungreased pan 450 degrees 10 min.