Evenly mix flour and salt into the bowl.
Remove about ¼ of the mixture and set aside.
With pastry blender or two knives, roughly cut in 1 cup butter.
Place the bowl with the mixture into the freezer for at least one hour or more.
Remove bowl and allow to sit for about 10 minutes.
Preheat oven to 375 degrees.
Butter 9½ inch baking dish making sure the corners are lubricated.
When butter has slightly softened, use your fingers, pastry blender or knives to incorporate butter into the flour.
Make a paste of the ¼ cup of flour and some of the ice water.
Sprinkle the paste over the flour/butter mixture.
Quickly blend together using a fork or your hands until flour is moistened and can be pressed into a ball. Add more ice water if necessary. Over mixing can lead to pastry being tough.
Roll out on lightly floured surface to ⅛ thickness. (You can press the bottom crust directly into the baking dish.)
Add room temperature berries, sugar and ⅓ cup butter cut into small pieces.
Sprinkle with cardamom and nutmeg.
Cover with top crust or create a lattice design by cutting dough into strips with a knife. If covering completley with crust, using a sharp knife, cut at least three slits into the center of the dough so that the pie can breathe.
Sprinkle a little sugar on top of the cobbler and bake for approximately 35 minutes.
Allow to cool and serve with whipped cream or vanilla ice cream.