Southern Blackberry Cobbler

Preheat your oven to its highest temperature setting, equivalent to 350 degrees F (175 degrees C).

Cut the shortening into 2 cups of self-rising flour in a bowl using a pastry cutter until the mixture forms small, pea-sized pieces. Gradually add the water, 1 tablespoon at a time, until the dough comes together and is manageable to handle. Divide the dough into 2 portions.

On a surface dusted with flour, roll out one of the dough portions into a rectangle approximately 9 inches square and 1/4 inch thick. Place it gently at the bottom of a 9x9-inch baking dish.

In the same bowl you used to prepare the dough, combine the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved completely, then pour the filling mixture over the crust.

Roll out the remaining dough portion into a square about 9 inches square. Cut it into long, thin strips and place them over the filling mixture.

Cut the butter into thin slices and lay them on top of the dough strips. Sprinkle a layer of 1/4 cup of sugar over the butter.

Bake the pie in your preheated oven until the top crust is golden brown and the filling is bubbly, taking around 30 to 40 minutes.