For the Crust:
2 cups unbleached all purpose flour
2 teaspoons baking powder, preferably single acting
1/2 teaspoon salt
1/4 pound (1 stick) chilled unsalted butter, cut into bits
1 tablespoon chilled lard
2/3 cup buttermilk or
   1/2 cup plain, all natural yogurt mixed with enough skimmed milk to make 2/3 cup total

For the Filling:
5 cups ripe blackberries, washed and drained
sugar
2 tablespoons flour
2 tablespoons bourbon
2 tablespoons unsalted butter, cut into bits

Directions:
Sift the flour, baking powder, and salt together into a mixing bowl that will comfortably hold all the crust ingredients. Add the butter and lard, and cut it in with a pastry blender, fork, or two knives until the flour has the consistency of coarse meal. Make a well in the center and add 1/2 cup of the liquid. Lightly but thoroughly mix it in. The dough should be fairly soft; if it is too crumbly or stiff, add the rest of the liquid by spoonfuls until you get the right consistency. Gather the dough into a ball and divide the ball into two parts, one slightly larger than the other.

Position a rack in the center of the oven and preheat the oven to 375°F. Lightly flour a work surface and roll out the larger piece of dough to a thickness of about 1/8 inch. Line a deep dish, such as a 9 inch pottery casserole or souffle dish, with this dough. Trim off the excess dough and set it aside.

To make the filling, sprinkle the bottom of the dough with a spoonful of sugar, and spread half the berries over it. Sprinkle them generously with sugar (how much will depend on how sweet the berries are), 1 tablespoon of flour, and 1 tablespoon of bourbon. Lay the strips of excess dough trimmed from the bottom crust over the berries.

Roll out the remaining dough to the same thickness as the bottom crust. If there are gaps in the layer of dough on top of the berries, cut enough dough from the edges of the remaining dough to fill them in. Sprinkle the strips of dough with sugar and put in the rest of the berries. Sprinkle the second layer with more sugar and the remaining tablespoons of flour and bourbon. Lay the top crust over the berries, seal the edges to the bottom crust by moistening them with a little water or milk. Crimp the edges decoratively and cut several gashes in the top crust.

If you like, you can also cut decorative shapes from any scraps of dough that remain, brush the backs of the shapes with milk, and decorate the top crust with them. Place the cobbler on a rimmed cookie sheet (to keep the juices from dripping on the oven floor). Bake the cobber in the center of the oven for 20 minutes.

After 20 minutes, the crust should be beginning to color. Rub it with 2 tablespoons of butter and dust it well with sugar. Return the cobbler to the center of the oven and bake until the top is golden and the filling is bubbling, about 40 minutes more. Serve warm with vanilla ice cream, or a pitcher of very cold heavy cream, passed separately.

Serves 4 to 6

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