Master Instructions1. Mix flour, salt, and 1 tablespoon sugar in work bowl of food processor. Scatter butter pieces over mixture, tossing to coat butter with dry ingredients. Cut butter into dry ingredients with five 1-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 2 tablespoons ice water over flour mixture. Using rubber spatula, fold water into mixture. Then press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Place dough on sheet of plastic wrap and press into either square or circle, depending on whether using square or round pan. Refrigerate while preparing fruit, at least 15 minutes. (Can be refrigerated for up to 2 days.)
3. Preheat oven to 375 degrees. Place fruit filling in 8-inch square or 9-inch round pan. Roll dough on lightly floured work surface to 10-inch square or circle. Lay dough over prepared fruit; tuck excess dough in between pan side and fruit. Brush dough with milk; sprinkle with remaining tablespoon sugar. Cut four 2-inch air vents in dough top.
4. Bake until golden brown, 45 to 55 minutes. Serve warm.
VARIATION:
Pandowdy
The crust in most pandowdy recipes is quite soggy since it is usually pressed into the fruit halfway through baking. We prefer a contrast between crisp and tender crust. To achieve this balance, we dowdy the crust after it is fully baked. Follow Master Recipe for Cobbler with Flaky Pie Pastry Topping, baking until golden brown. Remove pan from oven and score crust lengthwise and crosswise to form 2-inch squares (see figure 30). Use the edge of large spoon or metal spatula to press edges of crust squares down into fruit (see figure 31). Serve warm.