BLACKBERRY COBBLER

BLACKBERRY COBBLER-

FOR THE BATTER:1 1/2 c. all-purpose flour, siftedPinch of salt1/4 c. (1/2 stick) unsalted butter, which has been frozen5 tbsp. Crisco shortening, which has been frozen4-5 tbsp. ice cold waterPlace the flour, salt, frozen butter and shortening in the bowl of the food processor (fitted with the steel blade). Process until the mixture resembles coarsely ground meal. Add the ice water through the feed tube and continue processing until the dough forms a single ball and has a shiny, elastic appearance. Remove to a floured surface. Shape the dough into a flat ball and wrap in wax paper. Refrigerate for 30 minutes.FOR THE PIE:6 c. fresh blackberries3/4 c. sugar1/4 c. (1/2 stick) butter, chopped into bitsCrushed sugar cubes for toppingPreheat the oven to 425 degrees. Remove the cobbler dough from the refrigerator and roll out into a round shape. Slightly uneven edges are all right. Place the dough into a deep pie plate and mound the blackberries inside. Pour the sugar onto the middle of the mound of berries and dot the top of the berries with the butter bits. Bring the edges of the cobbler dough up as if to "bag" the berries. It won't completely cover the berries. Sprinkle the top of the cobbler with crushed sugar cubes. Bake the cobbler for 45 minutes in a 425 degree oven. Serve in deep dessert dishes with scoops of vanilla ice cream. Serves 8.