Created by Red Apple Guy on July 2, 2016
Step 1: In a food processor add all ingredients except half of the egg and pulse briefly until well mixed. Do not overheat by over processing.
Step 2: Turn dough out into a shallow bowl and mix with hands to make a stiff dough. Again, take care not to heat the dough by over-handling.
Step 3: Divide the dough into two disks 1 inch thick. Wrap tightly in plastic wrap and chill for at least one hour before rolling.
Step 4: You can use the other half of the egg to brush the top crust of the pie.
Step 5: Mix berries, sugar and lemon juice and allow to sit for 30 minutes to let sugar dissolve and juices form. Stir in flour but don't absorb all the juice.
Step 6: Preheat the oven to 350F.
Step 7: Roll out the dough into an 11 inch crust and a 9 inch crust. Place the 11 inch crust into a 9 inch cast iron skillet and cut the extra dough allowing some hangover of the skillet edge. Prick the bottom with a fork and bake for 5 to 10 minutes until partially cooked. Cool.
Step 8: Fill the pie crust with the fruit mixture and fit the top pastry piece over the cobbler. The edges can be sealed or left rustic. Steps of left-over pie crust can also be baked and added to the filling for a little extra crust.
Step 9: Cut slits in the top pastry piece and brush with the remaining half an egg.
Step 10: Bake for 1 hour rotating occasionally. Sprinkle with sugar if desired just prior to the end of the bake. Cobble should be bubbling and browned nicely.