Summer Blackberry Cobbler - flour

Method

• Preheat oven to 425°. Whisk together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender or fork until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball.
• Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Divide dough in half. Roll 1 dough half to 1/4-inch thickness on a lightly floured surface, and cut into 1-inch-wide strips. Place on a lightly greased baking sheet.
• Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack, and let cool completely (about 30 minutes). Reduce oven temperature to 350°.
• Meanwhile, roll remaining dough half to 1/4-inch thickness; cut dough into 1-inch-wide strips.
• Sprinkle 2 cups sugar, 1/3 cup flour, and lemon juice over fresh blackberries in a large bowl, and gently stir; let stand 10 minutes.
• Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish. Break each baked dough strip into 2 or 3 pieces, and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips.
• Arrange unbaked dough strips in a lattice design over filling, and sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining butter pieces.
• Bake at 350° for 50 to 60 minutes or until pastry is golden and mixture is bubbly. Serve with vanilla ice cream.