Dixie Cobbler with Traditional Pie Crust


CRUST 
2 cups Martha WhiteŽ All-Purpose Flour 
1 teaspoon salt 
2/3 cup CriscoŽ All-Vegetable Shortening 
4 to 5 tablespoons ice water 

FILLING 
5 cups peeled and sliced peaches or blackberries 
3/4 cup sugar 
2 tablespoons cornstarch 
6 tablespoons butter or margarine 

2 tablespoons butter or margarine, melted 
2 tablespoons sugar 

1. COMBINE flour and salt in medium bowl; mix well. 
Cut in 1/3 cup shortening with pastry blender or two knives until mixture resembles coarse crumbs. 
Cut in remaining shortening until mixture is consistency of small peas. 
Sprinkle water, 1 tablespoon at a time, over mixture; stir with fork until mixture leaves sides of bowl. 

2. SHAPE into 2 balls: one two-thirds of the dough, one one-third of the dough. 
Wrap in plastic wrap and refrigerate. 

3. HEAT oven to 375°F. Combine fruit, 3/4 cup sugar and cornstarch in large bowl; mix well. 

4. ROLL out large ball of dough to fit bottom and sides of 8 x 8-inch baking dish or 2-quart casserole. 
Line bottom and sides of dish with dough. Pour fruit mixture into lined dish. Dot with 6 tablespoons butter. 

5. ROLL out remaining dough to fit top of dish or, cut into 3/8-inch wide strips. 
Weave strips of dough to form a lattice top over filling. Seal and flute edge as desired. 
Brush with 2 tablespoons melted butter. Sprinkle with 2 tablespoons sugar. 

6. BAKE 50 to 60 minutes or until crust is golden brown.