PLACE berries in a lightly greased shallow baking dish (size? original 6 serving calls for 2 quart)
COMBINE sugar and flour; STIR in water and lemon juice.
POUR mixture over berries and BAKE at 425 F for 15 minutes.
Combine flour, baking powder, salt and sugar
CUT in shortening with pastry blender until mixture resembles coarse meal.
STIR in whipping cream and buttermilk.
KNEAD dough 4 or 5 times; ROLL out on a lightly floured surface.
CUT dough to fit baking dish.
When filling is finished, PLACE crust over hot berries; BRUSH with butter.
BAKE at 425 F for 20 to 30 minutes or until crust is golden brown.
CRUST (while the mixture is baking, prepare the crust as follows)
The recipe for filling has been "downsized" from the original which served 6, but the crust remains the same. May substitute a 12 oz pkg of frozen blackberries, thawed, for fresh Cooking tip: 3/8 of a cup is the same as 6 tablespoons Eating tip: Serve warm with ice cream, oh boy.
Per Serving (excluding unknown items): 1005 Calories; 47g Fat (42.3% calories from fat); 14g Protein; 132g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 1395mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Fruit; 1/2 Non-Fat Milk; 9 Fat; 3 Other Carbohydrates.