This can be an opportunity to use fresh blackberries, blueberries, huckleberries, or raspberries that are available. You might also use fresh strawberries or peaches.

Combine the fresh fruit, sugar, cornstarch, and water in a pan and heat for 10 minutes on a low heat. Stir occasionally during the cooking.

Prepare the pie crust using 60% of the dough for lower crust. Roll the dough on a floured surface and place this crust in an oiled baking dish. Pour the cooked fruit mixture on this crust and place the upper crust on top. You can seal the two crusts together, if they are adequate in size. The cobbler can have only the lower crust in the bottom of the dish and the upper crust on the top of the fruit mixture.

Using a knife blade, punch decorative slots into the upper crust. Bake for 45 - 50 minutes in an oven.