Blackberry Cobbler
 
 8 cups fresh or frozen blackberries
 2 1/4 cups sugar
 1/3 cup all-purpose flour
 1 teaspoon lemon juice
 1 (15-ounce) package refrigerated piecrusts
 1/4 cup butter or margarine, cut up
 Sugar (optional)
 
 Stir together first 4 ingredients; let stand 10 minutes or until sugar dissolves. Roll 1 piecrust to press out fold lines; cut into 11/2-inch-wide strips. Place on a lightly greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces. Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish; top with baked pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter. Roll remaining piecrust to press out fold lines; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet. Bake at 350 degrees for 50 minutes or until golden. Serve with vanilla ice cream.   Serves about 6-8