Fruit Cobbler

Filling:
6 cups fresh or frozen fruit
2½ cups sugar

Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
¾ cup vegetable shortening
⅓ to ½ cup ice water
½ cup butter, melted
½ to ¾ cup sugar

Combine fruit and sugar. Let stand for a day or overnight to allow formation of juices.

Combine flour, 1 tablespoon sugar and salt. Using pastry blender or 2 table knives, cut vegetable into dry ingredients. Gradually add water, working with fingers, until dough forms a ball. Divide dough in 2 portions. On lightly floured surface, roll ½ of dough into rectangle to cover bottom and sides of 13x9x2-inch baking pan. Pour fruit and juice into pastry-lined pan. Roll remaining dough to rectangle shape to fit over fruit and to edges of pin; do not seal. Prick top pastry with fork tines to vent steam. Drizzle butter over pastry and sprinkle with ½ to ¼ cup sugar. Bake at 425° for 45 minutes or until golden brown and juices are bubbly. Cool in pan.

Serves 8.