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1
TO MAKE THE CRUST: Grease an 8-inch square baking pan with butter or cooking spray.
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2
In a large bowl, stir together the 1 cup sugar, the 6 cups flour, and salt.
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3
Cut 1 cup of the butter into 1/2-inch cubes.
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Add the butter cubes and shortening to the flour mixture and work with your hands until the mixture looks crumbly, with bits of dough the size of baby peas.
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(The butter and shortening should be evenly distributed.)
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6
Add the cold water, 1/4 cup at a time, lightly mixing it in with your hands after each addition.
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7
After adding 1 cup of the water, pinch a small bit of dough to see if it holds together.
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8
If it is still too dry, add water, 1 tablespoon at a time, until it holds together.
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9
Divide the dough in half, then divide 1 of the halves in half again.
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10
Gently fashion each hunk of dough into a ball (youll have 3), cover tightly with plastic wrap, and refrigerate for at least 30 minutes.
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11
TO MAKE THE BERRY FILLING: Combine the berries and sugar in a large saucepan set over medium heat.
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Heat, stirring occasionally, until the sugar is dissolved and the berries just begin to simmer, about 10 minutes, or a little less if you are using fresh berries.
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13
In a small bowl, whisk together the 1/3 cup flour and 1/2 cup cold water, making sure there are no lumps.
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Add the flour-water mixture to the berries and cook over medium heat until the liquid begins to simmer and the mixture has thickened slightly, about 4 minutes.
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15
Stir in the vanilla extract.
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Remove from the heat.
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TO ASSEMBLE THE COBBLER: Preheat the oven to 400F.
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18
Unwrap the largest dough ball and set it on a lightly floured work surface.
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Roll out into a 1/8-inch-thick square large enough to cover the bottom and sides of the prepared baking pan with about 2 inches to spare on all sides.
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20
To keep the dough from sticking, gently lift it and rotate it periodically as you roll it out, adding more flour underneath if needed.
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21
Drape the dough over the bottom of the prepared pan so that it comes up the sides and hangs over the pans edges evenly.
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22
Add half of the berry mixture.
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Roll out the remaining 2 balls of dough to 1/8 inch thick, making sure that each is about an 8-inch square.
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24
Cut the dough into strips about 1 1/2 inches wide.
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25
Place a line of parallel strips over the berries in the pan.
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The strips do not need to touch, but place them close together.
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Cover with the remaining berries.
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28
Arrange the remaining dough strips in a crisscross pattern on top of the berries.
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29
Cut the remaining 1/4 cup of chilled butter into bits.
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30
Dot the dough with bits of butter and sprinkle with the remaining 1 tablespoon of sugar.
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Bake until the top crust is golden brown and the berry mixture is bubbling, 25 to 35 minutes.
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32
Serve warm or at room temperature with vanilla ice cream.
