Blackberry Cobbler

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1 1/4 cups plus 1/2 teaspoon sugar
3. 1/2 teaspoon salt
4. 4 tablespoons cold solid vegetable shortening
5. 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6. 1/4 cup ice water
7. Six 1/2-pint baskets of large blackberries
8. 1 tablespoon fresh lemon juice
9. 1/2 teaspoon freshly grated nutmeg
10. 1/3 cup all-purpose flour
11. 4 tablespoons unsalted butter, melted

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