4 c. Blackberries, fresh
3/4 c. Sugar
3 tbs. Flour
1 1/2 c Water
1 tbs. Lemon juice
2 tbs. Butter, melted
Cream & sugar PASTRY:

1 3/4 c. Flour
2 tbs. Sugar
2 tsp. Baking powder
1 tsp. Salt
1/4 c. Shortening
6 tbs. Whipping cream
6 tbs. Buttermilk; or sour milk
Place berries in a lightly greased 2-quart baking dish.
Combine sugar and flour; add water and lemon juice, mixing well.
Pour syrup over berries; bake at 350° about 15 minutes while preparing the pastry.

Place pastry over hot berries; brush with melted butter.
Bake at 425° for 20 to 30 minutes, or until pastry is golden brown.

Pastry:

Combine flour, sugar, baking powder, and salt.
Cut in shortening until mixture resembles coarse crumbs;
stir in whipping cream and buttermilk.
Knead dough 4 or 5 times;
roll to about 1/4" thickness on a lightly floured surface.
Cut dough to fit baking dish.
Serve cobbler warm with cream and sugar.
Servings: 8