Today is Pi day and what better way to celebrate than with some Kentucky Derby style. Not to mention that nobody makes pies better than Southerners. We've reached back into the archives to find our most popular pie recipe, which is actually a delicious blackberry cobbler with lemon rosemary topping that was served at the 142nd running of the Kentucky Derby in 2016. Enjoy.

Blackberry Cobbler with Lemon-Rosemary Biscuit Topping

For Blackberry Cobbler                           

  • ·  1 pound of fresh blackberries
  • ·  1 cup of granulated sugar
  • ·  1 cup of water
  • ·  ¼ tbsp corn starch
  • ·  ¼ cup of water


In a medium sized sauce pot combine water, sugar, and blackberries and cook until blackberries start to break down and syrup becomes sweet. In a small bowl mix corn starch and water to make a slurry to thicken the cobbler filling. Add slurry to the blackberry mixture and cook until thickened. Place cobbler filling in a cast iron skillet.

For Lemon-Rosemary Biscuit Topping

  • 2 cups of flour
  •  4 tsp baking powder
  •   ¼ tsp baking soda
  •  ¾ tsp kosher salt
  •  ½ tsp each of lemon zest and fresh rosemary
  • 2 tbsp of butter
  • 2 tbsp of shortening
  • 3/4 cup of chilled buttermilk


In a large mixing bowl, combine flour, baking powder, baking soda, lemon zest, rosemary, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be slightly sticky. Top your cobbler and bake until golden brown, usually 13-15 minutes.


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