Blackberry Cobbler

I have to say, cherry pie is probably one the things I love most. Unfortunately, cherries don't fall into an IC diet. Thanks to my boyfriend I discovered this easy recipe that creates something just as amazing as cherry pie--or better!

Blackberry Cobbler
Serves 10-12

Pastry for 1 pie:
2 cups all-purpose flour
1 teaspoon salt
1 stick butter or margarine at room temperature
1/2 cup shortening
6 tablespoons ice cold water
2 tsp. nutmeg

Filling:
4 cups blackberries (about 5 carts or even try frozen blackberries)
1 1/4 cups sugar
4 tablespoons flour
1/2 cup water
1/4 stick butter or margarine

• Prepare pastry: Put flour, salt, butter, nutmeg and shortening into a bowl and mix with pastry mixer or with fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling.
• Wash and cap berries; drain. Combine berries, sugar, flour, and water, and place in 9X13 oven-proof baking dish.
• Roll out pastry on floured board and cut into 3/4" strips. Line pastry dish with pastry mixture. Arrange rest of pastry strips on top of berries in a criss-cross fashion and top with dots of butter or margarine, sprinkle lightly with sugar.
• Bake at 400° until crust is golden brown about 45 minutes.
• Let cool for about 10-15 minutes to thicken
• Serve warm with vanilla ice cream