Strawberry cobbler Makes about 6 servings Cobbler batter:

• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 5 tablespoons frozen butter
• 4 tablespoons frozen shortening
• 4 to 5 tablespoons ice water

Filling:

• 5 to 6 cups fresh strawberries, hulled, rinsed and patted dry
• ¾ cup sugar
• ½ stick butter
• Fresh whipped cream or vanilla ice cream

To make the batter, preheat the oven to 450 degrees. Lightly grease a two-quart baking dish. Combine the flour and salt in a food processor. Add the butter and shortening and process until the mixture resembles coarse meal. Add four tablespoons of the cold water and process until the dough begins to cling together, about 10 seconds. Add more cold water if necessary. Gather the dough into a ball. Wrap it in plastic wrap and chill for at least 15 minutes. Lightly flour a work surface and a rolling pin. Roll out the dough into a large ragged circle and carefully transfer it to the prepared dish to line the bottom and sides, allowing any excess to hang over. Fill the dough with the berries and sprinkle the sugar over them. Dot with the butter and bring the edges of the pastry over the mixture. They do not have to join completely. Bake for about 45 minutes. Remove from the oven and let cool. Serve with whipped cream or ice cream.