Perfect Blackberry Cobbler

Preheat oven to 425 degrees F. Mix flour and salt together. Cut shortening into flour until crumbly. Add the ice water and mix until dough comes together. Divide dough in half.

Roll out half the dough and place in bottom of 13″ x 9″ pan, pushing dough slightly up sides of pan. I roll my dough out on lightly floured wax paper. It is easier for me to flip it into the pan without tearing the dough. Pour 2 quarts of blackberries into bottom of pan, spreading evenly over crust.

For the filling: Place water, sugar and cornstarch in a medium pan on stove top and bring to a boil over medium high heat whisking constantly until thick and bubbly. Pour over berries in pan, covering all berries. Slice one stick of butter into pieces and place evenly over berries. Roll out remaining dough and place on top of cobbler. I like to sprinkle a little turbinado sugar on the top as well, but not necessary. Bake for 30 minutes until bubbly on sides.