Blueberry Cobbler

Filed under Desserts

Ingredients

Preheat the oven to 450 degrees and lightly grease an 8 by 8-inch pan.
In a food processor quickly cut the butter and shortening into the flour and salt until the size of small peas. Dribble in the ice water, processing until it starts to come together. The pastry can be made ahead and refrigerated between sheets of waxed paper.
Roll into a sheet about 20 by 12 and lay it in the pan, tucking into the corners and letting the extra hang over the sides.
Spread the blueberries in the pan, dot with the diced butter and sprinkle with 1 1/2 cups sugar. Flip the overhang over the top; broken pieces can just go on top - it should look rustic. Sprinkle with the remaining sugar.
Put in the oven, immediately reduce to 425 degrees and bake 45 minutes, until golden and the juices bubble up.