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1
In a food processor, pulse the flour with the 1/2 teaspoon of sugar and the salt until combined.
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2
Add the vegetable shortening and pulse 5 or 6 times, until the mixture resembles small peas.
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3
Add the cold butter and pulse 5 or 6 times, until the mixture resembles peas.
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4
Add the ice water and pulse 5 or 6 times, just until the pastry is evenly moistened.
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5
Transfer the pastry to a lightly floured surface and knead just until it comes together.
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6
Flatten the pastry into a 6-inch disk, wrap in plastic and refrigerate until firm, at least 30 minutes.
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7
Preheat the oven to 375.
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8
In a large bowl, toss the blackberries with the remaining 1 1/4 cups of sugar, the lemon juice, nutmeg and 1/3 cup of flour.
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9
Let stand at room temperature, stirring gently once or twice, until slightly juicy, about 15 minutes.
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10
Fold in the melted butter.
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11
Transfer the fruit to a round 2-quart glass or ceramic baking dish.
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12
On a lightly floured surface, roll the pastry out to a 1/4-inch thickness that is slightly larger than the baking dish.
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13
Drape the pastry over the berries.
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14
Trim the overhang to 1/2 inch and fold it under itself, pressing the pastry onto the rim of the dish.
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15
Crimp the edge decoratively and make 3 slashes in the center of the pastry.
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16
Bake the cobbler for 1 hour, or until the filling is bubbling and the pastry is golden.
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17
Cover the edges with foil if the crust browns too quickly.
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18
Let cool for 20 minutes before serving.
