Peach Cobbler w/ Berries

Peach Cobbler
(justcookalready.com)
{i added mixed berries to this batch}

for the filling:15 cups frozen peaches (about seven 10-ounce bags), thawed and drained1 1/2 cups granulated sugar1/4 cup packed brown sugar3 tablespoons all-purpose flour1/2 rounded teaspoon cinnamon1/2 teaspoon nutmeg3/4 cup peach juice (the juice drained from the frozen peaches is fine)1/4 cup (1/2 stick) butter, cut into small pieces
for the crust:2 cups all-purpose flour1 teaspoon salt2/3 cup crisco shortening1/4 cup (1/2 stick) butter, cut into small pieces1/3 to 1/2 cup ice water
directions:1. heat the oven to 375 degrees. lightly coat a 9x13-inch baking pan with cooking spray.2. to make the filling, arrange the peaches in an even layer in the prepared baking pan. set aside.3. in a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. whisk in the peach juice until smooth. pour the mixture over the peaches. sprinkle the butter over the top. set aside.
4. to make the crust, in a medium bowl, whisk together the flour and salt. add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.5. slowly add the water, adding enough and mixing only until the dough holds together. do not over mix.
6. place the dough between 2 sheets of parchment paper. roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.7. remove the top sheet of parchment paper. the dough then can be cut into strips and woven into a crust over the cobbler.
8. for an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. trim the crust to fit just inside the edge of the pan and make a couple of slits in the top.9. bake for 50 minutes to 1 hour, or until the crust is golden brown. let stand 10 minutes before serving.