Blackberry And Raspberry Cobbler - cooking recipe

Ingredients

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

Preparation

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