Blackberry Cobbler

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° for 25 minutes or until golden brown.