3 1⁄2 to 4 cups fresh blackberries
1 cup water
1 cup sugar
2 tablespoons flour
6 tablespoons butter or margarine

1⁄3 cup shortening (Crisco)
11⁄2 cups flour
3 to 4 tablespoons cold buttermilk or ice water
1 tablespoon melted butter or margarine
1 teaspoon sugar

Pour the berries into an 8-inch-square or 2-quart baking dish.  Add the 1 cup water.  In a small bowl, combine the sugar and flour, stirring to mix.  Sprinkle over the berries and dot with the butter. For crust: Cut the shortening into the flour until the mixture resembles coarse meal, using a pastry blender or food processor.  Add the buttermilk or ice water a tablespoon at a time and mix until dough clings together and can be formed into a ball.  On a lightly floured surface, roll the dough to a thickness of 1⁄8 to 1⁄4 inch.  Either cut the dough to fit the entire top of the berry filling or cut into strips for lattice or squares. (You can also use a heart-shaped cookie cutter.) Brush the crust with the melted butter and sprinkle with
the sugar.  Bake in a preheated400-degree oven for about 30 minutes.  Reduce the temperature to 350 degrees and continue baking about 15 to 20 minutes or until the crust is golden and the juices have started to thicken.  As the cobbler cools, the juice will get thicker. 6 servings.

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