Deep Dish Blackberry Cobbler
Make your favorite double crust pie crust recipe. Line a 11 x 13 x 2 casserole dish with pie crust. Do not trim edges, they are to be folded back over the pie.

8 cup blueberries
¼ cup lemon juice
dash salt
1 cup brown sugar
½ cup cornstarch
½ cup water
2 tablespoons butter
2 tablespoons cream
Combine 4 cups blueberries, lemon juice, salt, sugar in a sauce pan. Bring to a boil and cook 3 minutes. Combine cornstarch and water, pour into berries, return to the boil, stirring continually. Remove from heat, stir in butter and cool until you can put your finger in mixture. Add remaining blueberries; stir to combine; pour into pastry shell. Fold edges over filling, brush with cream and bake in 320 degree oven until crust is brown and berries are bubbling, 30-40 minutes.