Whisk flour and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Add ice water by the tablespoonful, mixing with a fork until it forms a mass that will hold together. Wrap in plastic wrap, refrigerate at least 30 minutes.
Toss the berries with sugar, flour and cinnamon. Pour into a buttered 8 or 9" baking dish.
Roll the chilled dough to size of baking dish, cover the fruit and tuck the overhanging dough into the dish. Make 8-10 slits in the dough to vent steam. Place on a cookie sheet to catch drips.
Bake 400 degrees, 30 minutes. Remove from oven and "dowdy" by cutting the crust into 2" squares. Press into the bubbling fruit until halfway submerged.
Reduce heat to 350 degrees, bake 30-40 minutes, until browned and bubbling. Cool 20-30 minutes before serving.