Deep Dish Blueberry Cobbler Pie

I'm singing the blues again. Blueberry blues. The ever so humble deep dish blueberry pie with a cobbler topping. Oh my, I hope I don't launch this one like I did with the Blueberry Custard Pie.

For the compote:

• 3 pints blueberries
• 3 tbsp. water
• 3 tbsp. sugar
• 2 tsp. cinnamon
• 1 tbsp. lemon juice (optional)
• 1 1/2 tsp. cornstarch
• 2 tbsp. water

This is the link to my Perfect Pie Crust recipe. You can print the recipe out and save it in your recipe file. When you make the bottom crust stick in in the freezer for about 30 minutes.
When making the compote, if you find it a touch sweet you can always add in a little bit of lemon juice. In this case, bottled lemon juice is acceptable if you don't have fresh lemons.

1. In a sauce pot over medium heat, add all of the above ingredients and stir.
2. Cook the mixture down until liquid forms and some of the berries completely cook down. Stir occasionally.
3. Make a slurry with the cornstarch and water. Mix well.
4. When the berries come up to a boil, whisk in the corn starch and water mixture and keep stirring. About 2 minutes.
5. Remove from the heat and cool down completely.

Add the berries to your pie crust and top with this cobbler topping:

• 1 cup all purpose flour
• 1 cup brown sugar
• 5 tbsp. cold butter - chopped

1. In a food processor pulse the flour and brown sugar until mixed. Add in the pieces of butter and pulse a few times to incorporate, or add the flour and brown sugar to a bowl, mix by hand and use a pastry cutter to cut in the butter. I like the food processor to do it all as it is a time saver.
2. Put the pie on a cookie sheet or on top of foil in the oven.
3. Bake the pie in a preheated 375° on the middle rack of the oven. Bake for 40-45 minutes until everything is a nice golden brown.