Adapted from “Baking: From My Home to Yours” by Dorie Greenspan
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
3/4 stick (6 tbsp) cold, unsalted butter, cut into little bits
3/4 cup cold heavy cream
5 cups blueberries (fresh or frozen)
4-5 tbsp sugar
1 tbsp cornstarch
zest of 1 lemon
1/4 tsp freshly ground black pepper
Black Pepper Vanilla Ice Cream (for accompaniment)
Center your baking rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch deep dish pie plate, and place it on a baking sheet line with parchment paper or a silicone mat.
In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt. Drop in the butter and, with your fingers, toss the flour around the butter to coat. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients, until the mixture is pebbly. You will have pea-sized pieces, pieces size of oatmeal flakes, and pieces in between – that is the right texture you’re looking for.
Pour the cream over the dry ingredients, and toss gently, turning the ingredients with a fork until you’ve a very soft dough forming. As your dough comes together, you’ll have some dry ingredients still at the bottom of the bowl. Just incorporate those dry bits into the dough with your hands until all is evenly blended. At the same time, take care not to overwork the dough – a few dry spots is okay than a dough where the glutens have been over-activated. Your dough should feel soft and sticky.
Turn the dough onto a piece of plastic wrap and cover with another piece of plastic wrap. Gently press the dough, with a rolling pin, into a circle about 9 inches in diameter. Transfer the dough onto a cutting board and plate it in the refrigerator to chill while you prepare your fruit.
To make your filling, toss all the ingredients together in a bowl so that they are all well mixed. Turn the fruit onto the buttered pie dish. Remove your dough from the refrigerator. With a 2-inch biscuit cutter, cut a few circles of the dough and place it on top of the berries. Using the smallest cookie-cutter circle you’ve got (or a shot glass), cut a few smaller circles from the remaining scraps of dough and place them in between the larger ones to “plug” the holes so to speak. A few remaining openings should remain – it allows your cobbler to “breathe” as it cooks. Think of them as slits in the dough, were you to use the piece of dough as a whole as topping.
Bake the cobbler for 60-75 minutes, or until the top is golden brown (if using whole piece of dough as topping, look for the top to puff up). Transfer the cobbler onto a cooling rack and let cool for at least 30 minutes before serving.
You can serve cobbler at room temperature, or still warm – with ice cream.