» We’ve cobbled together some great dessert recipes,

Yield: 1 9- by 13-inch cobbler

Most pastry chefs concur that butter is the best fat for flavor and flakiness in a pie dough and that a little shortening makes the dough far more manageable, and allows for less shrinkage in the oven. While I’ve never been an advocate of vodka or vinegar in a crust (to shorten gluten strands), it’s always best to use ice-cold water to keep the fat in solid form. This creates a delicious, flaky crust suitable for any pie or cobbler. Fill the crust with any ripe, fresh fruit desired.

FOR TWO-CRUST OR LATTICE-TOP PASTRY

2 and ½ cups all purpose flour ½ teaspoon salt

½ cup unsalted butter, very cold ¼ cup shortening

6 to 7 tablespoons ice water

Heat the oven to 425 degrees. In a large mixing bowl, toss together the flour and salt. Cut in the butter and shortening using a pastry cutter or fork until the mixture resembles small peas.

Sprinkle the water over the mixture a tablespoon at a time, tossing lightly with the fork or your hands.

Use only enough water for the

pastry to hold together when pressed gently into a ball. Shape the dough into a rectangle and refrigerate for at least one hour or up to 2 days (dough can also be frozen; allow to thaw overnight).

Prepare any ripe fruit according to the cobbler recipe, above.

Remove the dough from the refrigerator and cut in half with a dough scraper. Set aside one half, keeping it cold. Dust a smooth, flat surface with flour and roll out the dough to ¼-inch thickness. Roll the dough onto the pin and position over the pan

for placement. Press the dough lightly with you fingers into the pan, making sure there are no air bubbles. Leave any excess dough over the sides.

Roll out the other half of the dough as above. For a lattice, roll to ¼ –inch thickness and cut into even strips using a pastry wheel. Starting in the center of the cobbler, place strips of dough evenly to the edge. Lift every other strip and place a strip of dough at a right angle to the original strip. Repeat, alternating the strips lifted to create the lattice. Repeat the entire

procedure for the other side of the cobbler. Press the edges of the crusts together, then, using a paring knife or dough cutter, trim the edges of the dough evenly around the entire pan. Freeze the cobbler for at least 10 minutes.

Remove the cobbler from the freezer and bake for 45 minutes,

or until the crust browns and the juices bubble. Serve warm with cream, or cold for breakfast. Per serving, based on 12 servings and

using peach cobbler filling: 330 calories (percent of calories from fat, 43), 4 grams protein, 45 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 31 milligrams cholesterol, 130 milligrams sodium.

Deep Dish Berry Cobbler, ready to serve.

Deep Dish Berry Cobbler, before baking.