Blackberry Cobbler

6 cups frozen blackberries 
1/2 cup + 4 tbsp. sugar. divided use
1 tbsp. lemon juice 
zest of 1/2 lemon
2 cups flour   
1/4 tsp. salt
1 tbsp. baking powder 
1/4 cup Crisco® vegetable shortening
4 tbsp. butter or margarine 
1 whole egg
1/2 cup whole milk
vanilla ice cream, for topping
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      Heat oven to 425ºF (220ºC). 

 Combine blackberries, 1/2 cup sugar,

 lemon juice and lemon zest in a mixing bowl.

  Stir and spread in a buttered 9x13" baking dish. 

 In a separate bowl, pour flour, salt,

baking powder and 1 tbsp. sugar. 

 Add shortening and butter;

 work mixture with a pastry blender (or fingers)

until mixture is coarse.

  Measure 1/2 cup milk, add an egg, and mix.

  Pour into flour mixture, stirring as you go.

Mixture should be smooth and not dry,

 but not overly-sticky. 

 Take clumps of dough and place them on top of blackberries.

  Lightly flatten dough with fingertips

.  Sprinkle with 2 - 3 tbsp. sugar,

 and bake until golden 30 minutes.

  Berry juice will be slightly thin, but it will
gradually soak into topping.

  Serve warm with vanilla ice cream.