Blackberry Cobbler with Butter Crust

Butter Crust:

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
¾ cup cold unsalted butter,
cut into small pieces
5 tablespoon ice water

Blackberry Cobbler:

5 cups fresh or frozen blackberries
2 tablespoons all-purpose flour
1 cup sugar
5 tablespoons unsalted butter,
cut into small pieces
1 tablespoon sugar
½ teaspoon cinnamon

Preheat the oven to 425 degrees. For the crust, place flour, salt, and sugar in the bowl of a food processor, fitted with a steel blade, and mix. Add cold butter, one piece at a time, using the pulse button, until mixture resembles cornmeal. Add ice water in drops until pastry comes together. Pat out into a round, wrap in plastic, and chill for 30 minutes. Rinse and drain the berries, and place in a bowl. Mix flour and 1 cup sugar together, and sprinkle over berries. Add butter and toss gently. On a lightly floured board, roll out half of the dough and place in a 9-inch pie plate. Add berries. Roll out remaining dough, and lay over filling. Pinch sides to seal. Cut slits in the top of crust to vent during baking. Sprinkle sugar and cinnamon over the top of the dough. Bake for 35 minutes until crust is golden brown. Serve warm.

Yield: 6-8 servings.