• Preheat oven to 400 degrees F.

Making the Pie Crust:

• Mix together the cubed butter, flour, and salt until crumbly. Next, mix in the ice water with a fork, a tablespoon at a time, until the dough comes together.
• Press the pie crust into the bottom of a tart pan or pie plate. Score the crust all over with a fork and bake for 10-12 minutes or until it starts to brown.
• Remove the crust from the oven and set aside. Reduce the oven temperature to 375 degrees.

For The Filling:

• Toss the berries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl until the berries are evenly coated, and set aside.

For the Cobbler Topping:

• In another bowl, stir together the melted butter, sugar, flour, and salt with a fork until thoroughly combined.

To Assemble The Cobbler:

• Spoon the berry mixture evenly into the pre-baked pie crust.
• Crumble the cobbler topping over the berry mixture, distributing evenly across the top.
• Bake the cobbler for 35-40 minutes if using fresh berries, (or 45-50 minutes if using frozen berries) until the filling begins to bubble up through the topping and the topping is golden brown.
• Cool for at least 10-15 minutes before serving. Top with vanilla ice cream or whipped cream and dig in.