FOR THE BATTER:

1 1/2 c. all-purpose flour, sifted
Pinch of salt
1/4 c. (1/2 stick) unsalted butter, which has been frozen
5 tbsp. Crisco shortening, which has been frozen
4-5 tbsp. ice cold water

Place 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 blackberries
3/4 c. sugar
1/4 c. (1/2 stick) butter, chopped into bits
Crushed sugar cubes for topping

Preheat 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.