Instructions

1. Prepare the Filling: Preheat your oven to 375°F. Lightly grease or spray with vegetable oil a 13 x 9 x 2-inch baking dish. In a large heavy saucepan, combine sugar, flour and cinnamon. Add water, berries, butter and lemon juice; bring to a boil and simmer over low heat for about 5 to 6 minutes. Stirring constantly to prevent burning. Juice should be slightly thickened.

2. Make the Crust: In a large mixing bowl, combine the flours and sugar.  Using a pastry cutter, cut in the chilled shortening and butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be sure not to over mix to prevent the dough becoming too tough. If the dough becomes too warm, pop it in the refrigerator for about 10 minutes. Chilled dough is important to achieve a flaky texture. Divide the dough in half and roll one half into a bottom crust to fit your baking dish. Press it into the prepared baking dish and bake for about 6 to 7 minutes, just until the crust begins to set. This prevents the bottom dough from being too soggy. Note: To have more top crust, add more dough to the top layer when dividing up the dough especially if you want to do a lattice pie crust.

3. Assemble the Cobbler: Pour the blackberry mixture over the pre-baked crust. Roll out the remaining dough into long strips and lay them over the berries in long strips or a lattice pattern. You can brush the top with a bit of melted butter and sprinkle with granulated sugar for extra sweetness and crunch.

4. Bake and Enjoy: Bake the cobbler for 40-45  minutes, or until the crust is golden brown and the berries are bubbling. Let it cool slightly before serving. And of course, this cobbler is best enjoyed with a scoop of vanilla ice cream!