You will need a kitchen scale for measuring and a food processor.
Pâte Brisée (pie crust)
14 ounces all purpose flour (weight)
1 1/4 teaspoons salt
1 tablespoon sugar
6.5 ounces cubed, un-salted butter, very cold (13 tablespoons)
3 tablespoons lard, cold (Morrell Snow Cap Lard)
3.5 ounces ice cold water (weight)
1 egg white
Decorators sugar, clear
2 quart oval baking pan
Le Creuset #32
1 tablespoon sugar
1 vanilla bean
44 ounces (2 pounds 12 oz) fresh blackberries
1 cup sugar, plus 1-2 tablespoons
1 tsp salt
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger (dry)
3 tablespoons corn-starch
1 1/2 tablespoons tapioca starch (omit 1/2 tbsp tapioca for a thinner juice/filling)
Add the flour, salt and sugar to the food processor and pulse to blend. Add the butter, lard and pulse on and off the start button to coarsely chop. Drizzle in the ice water while pulsing on and off. Continue until larger clumps just start to form. Don't over-mix. Pour out onto a pastry mat and press into a ball. Divide into two pieces, press into spheres, wrap tightly in plastic and place in refrigerator to chill 30 minutes or longer.
Slice the vanilla bean and scrape out into a small ramekin. Add the tablespoon of sugar and blend together very well, using your fingers.
Add the sugar vanilla bean mixture, 1 cup of the granulated sugar and remaining ingredients (except the extra two tablespoons of sugar) to a large sauce pot over medium heat. Using a wooden spatula, stir/scrape gently from the bottom to prevent thickeners from sticking. Keep stirring often until it starts to boil, then cook about 1 minute. Berries should be almost covered in their juices.
Remove from heat, taste and add the extra 1-2 tablespoons of sugar depending on how sweet you want it. Pour/scrape into into a large rectangular baking dish to cool. Filling must be room temperature before adding to crust.
Turn oven to 425F and set rack to center position.
Remove pâte brisée from refrigerator and place on a lightly floured work surface. If the dough isn't malleable, let rest until able to roll out. Lightly flour the top and roll out to fit the inside of baking pan. Dough should be about a 1/8" thickness. Add the room temp filling and then roll out the top piece of dough. Place the dough over the top and using a butter knife, lift the bottom edges of dough and tuck the top piece underneath. Crimp the edges to seal pie. I use a 1/2" dowel rod to crimp. Place in the freezer 10 minutes to super chill dough.
Add one egg white and 1 teaspoon of water to a small bowl and whisk.
Remove the cobbler/pie from freezer, quickly brush on egg wash, then sprinkle on decorators sugar. Using a paring knife, make slices resembling a bears claw marks. Place on a baking sheet and place in the oven. Bake at 425F for 15 minutes, then reduce to 350F and bake 40 more minutes (total 60 minutes). Do not open oven during baking. Remove from oven, let cool about 2 hours and serve with vanilla ice cream.
To Die For !!! Fresh blackberries cooked with sugar, fresh vanilla bean, cinnamon & ginger, poured into a buttery pâte brisée crust and baked golden brown.