4 c. fresh blackberries
1 c. sugar
2 tbsp. water
1/2 c. shortening
2 c. self-rising flour
1/2 c. cold water

Combine first 3 ingredients in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves; set aside. Cut shortening into flour with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Roll about 2/3 of pastry into a 14 x 10-inch rectangle. Fit pastry into lightly greased 10 x 6 x 2 baking dish. Spoon in blackberry mixture. Roll remaining pastry out and cut into strips. Arrange strips over blackberry filling in lattice pattern.

Bake at 425°F for 25 minutes or until golden brown.