2 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. Crisco
1 egg, well beaten, in measuring cup add enough cool water to make this 1/2 cup of liquid

Blend flour and salt with shortening until it looks like small peas. Add the liquid mixture and blend well until it forms large ball. Divide into 2 balls. For a cobbler roll into rectangle (9 x 12 inch), add hot fruit and top with second crust. I usually cut top crust into 1 inch strips and lay on top of fruit, overlapping slightly. Top entire cobbler with hot liquid from the fruit. Sprinkle with sugar and butter. Bake until golden brown in 375 degree oven. This also makes 2 pie crusts.