Step 1

Preheat oven to 375 degrees.

Step 2

Filling. Prepare the strawberries and put them in a large bowl. In another bowl mix together the dry ingredients whisking well to combine

Step 3

Add the dry ingredients to the bowl of berries and mix well using your hands, tossing gently to combine.

Step 4

Pastry. Put the flour, sugar and a pinch of salt into the bowl of a food processor fitted with the steel blade. Pulse a few times to blend.

Step 5

Add the shortening (or butter-shortening-lard mixture) in pieces and pulse about 8 to 10 times until mixture is crumbly. Add the water, pulsing to combine until the dough leaves the side of the bowl. Add more water by tablespoonfuls if necessary. Turn out onto a floured board and knead slightly until combined into 2 disks. Refrigerate if you like or use immediately.

Step 6

Roll out the bottom crust and fit it into a 1 1/2-quart baking dish. I used a 7 by 7 porcelain baking dish.

Step 7

Press the bottom crust around the baking dish; it doesn’t have to be exact but be sure the sides of the dish are covered by the dough. Add the berry mixture. Dot the top with the butter.

Step 8

Roll out the top crust and fit it nicely on top, crimping the edges to form a rough, decorative border.

Step 9

Brush the crust with 3 to 4 tablespoons melted butter and sprinkle sugar over this. Cut 4 slits across the top for steam to escape. Put on a foil- or parchment-lined baking sheet; bake for about 45 minutes or until the crust is nicely browned and the filling is bubbling and thickened inside. You’ll see the juices through the slits of the cobbler.

Step 10

Let the cobbler rest for the filling to settle before serving. Serve warm or at room temperature. A scoop of vanilla ice cream will work well, though the cobbler really doesn’t need anything else.