Blackberry Cobbler with Brown Butter

Instructions:

1. Melt butter in a saucepan over medium heat until it foams and turns a golden brown with a nutty aroma. Immediately pour into a bowl and refrigerate until firm but scoopable.
2. Whisk flour, sugar, and salt in a large bowl.
3. Use a pastry cutter to integrate the chilled brown butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps.
4. Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
5. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
6. Gently toss fresh blackberries with sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl.
7. Let the blackberry mixture sit for 15 minutes to allow juices to release and cornstarch to dissolve.
8. Roll out half the dough and fit it into a 9x9 inch baking dish. Par-bake for 10 minutes to create a moisture barrier.
9. Pour the blackberry filling into the par-baked crust.
10. Roll out the remaining dough and place it over the filling, sealing the edges.
11. Brush the top with beaten egg and sprinkle with turbinado sugar.
12. Bake for 45 minutes or until the crust is mahogany-colored and the filling is bubbling.