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1
Preheat oven to 450 degrees.
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2
Lightly grease an 8 x 8-inch baking pan.
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3
In the work bowl of a food processor, combine the flour and salt.
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4
Quickly cut the butter and shortening into the dry mixture until the size of small peas.
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5
Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together.
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6
This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
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7
Roll out the pastry into a large sheet, approximately 20 x 12.
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8
Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
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9
Spread the blueberries evenly in the baking dish.
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10
Dot with the diced butter.
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11
Sprinkle with 1 1/2 cups of the sugar.
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12
Flip the overhanging pastry over the blueberries to make a top.
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13
If pieces break off, just set them on top.
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14
The cobbler should look rustic.
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15
Sprinkle the remaining 1/2 cup sugar over the pastry.
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16
Place in preheated oven and immediately reduce heat to 425 degrees.
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17
Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
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18
Serve with warm vanilla ice cream.
