Recipe - Rustic Baked Scrod With Creole Tomato Sauce

2 cup Flour
One half teaspoon Salt
1 One half teaspoon Sugar
1 cup Vegetable shortening
One half cup Ice water
6 cup Fresh blackberries
2 cup Sugar
One fourth cup Grand Marnier
2 tablespoon Flour
1 Stick Unsalted butter; cut
into 1" cubes
2 Scoops Vanilla bean ice
cream
Fresh mint sprigs
Powdered sugar in shaker

Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt,
and sugar. Cut in the shortening and work it through with your hands until
the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time
and work the dough until you have a smooth ball. Wrap the dough tightly and
refrigerate for 30 minutes. Remove from the refrigerator and place on a
lightlyfloured surface. Roll the dough out until the dough is 1/8inch
thick. Divide the rolled dough in half. Place half the dough in a 9 by 9
by 2inch square baking pan. Reserve the other half for the top of the
cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand
Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top
the blackberries with the cubed butter. Lay the reserved crust over the
blackberries, tucking the edges down into the pan. Bake for 30 to 35
minutes or until the crust is golden brown. Remove from the oven and allow
to cool. Place a serving of the cobbler in a shallow bowl and serve with
vanilla ice cream. Garnish with mint and powdered sugar. This recipe yields
10