Blackberry Cobbler help - Update at end

My grandmother made wonderful cobblers, she would make a double recipe of pie crust, roll out half and cut it into strips and bake it on a cookie sheet. Then she would put half the hot fruit (cooked just a bit on top of the stove in a large saucepan along with sugar and appropriate seasonings to bring out the fruit juices) in the bottom of a buttered baking dish. Then she topped with strips of the crisp baked pie crust and then the remainder of the fruit. She then rolled out the remaining unbaked crust, also cut it into strips. The strips were laid in a "lattice-like" fashion on top of the fruit. The strips of pie crust were brushed with melted butter and then sprinkled with sugar and baked. She said that good cobblers should be juicy and cautioned me to not use too much thickener, whatever i chose to use. If I have time I use this method. All the crust is crisp and there is no bottom crust. Blackberry is a favorite of mine,know it will be good however you choose to make it!