Nannie's Blackberry Cobbler

16 oz. frozen blackberries

3/4 - 1 C. sugar

2 1/2 T. cornstarch

1 T. lemon juice

2 T. butter

2 tsp. vanilla extract

1 roll, refrigerated pie crust (room temp.)

In a pot, add the berries, 3/4 C. sugar, cornstarch, lemon juice, 1 T. butter and vanilla. Bring up to a boil, stirring, reduce the heat to med. and cook till it thickens up, about 6-8 minutes, stir often to prevent burning. At this point taste it to see if you need more sugar. Once thickened remove from heat, set aside. Take the pie crust and cut it into 2" strips the cut each strip into 1 1/2" pieces. Butter the bottom and sides of a 9" iron skillet. Pour half of the compote in the bottom of the skillet, spread around. Take about 7 or 8 pie crust pieces and just place around on top of the compote, leaving space between each one. Dot a few pieces of butter over the crust and sprinkle with a good pinch of sugar. Place in a 350 degree oven for 20 minutes. Remove and repeat with remaining compote, pie crust pieces, dot with more butter and good pinch of sugar. Place back in the oven for 20-25 minutes or until golden in color. Let cool slightly before serving.