PASTRY FOR 2 CRUSTS:

2 c. sifted flour
1 tsp. salt
1/2 c. Crisco
1/4 c. ice water

PASTRY FOR SINGLE CRUST:

1 1/3 c. regular flour
1/2 tsp. salt
1/2 scant c. Crisco
3 tbsp. ice water

Blend first 3 ingredients with pastry blender. After the mixture is ready for the ice water, sprinkle it lightly over the flour, all the while lifting up through the mixture with a fork. The dough will begin to form, but add a few more drops of ice water until a ball can be formed. Kneading is unnecessary; just a few light rolling motions on a floured board make it ready to roll.

For a blackberry cobbler, use an 8x12 inch Pyrex dish. Wash and drain a quart of berries. Just before making the pastry, pour off all the juice from the berries and pour 1 1/4 cup of sugar stirred with a scant tablespoon of flour over them. Stir through the berries well and pour into pastry-lined pan, cutting small dots of butter over the berries before folding top pastry over the cobbler. (The second pastry never completely covers the berries.)

Bake at 400 degrees for 10 minutes and then cut back to 300 degrees until pastry turns a golden tan.