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1.
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Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together). Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other. Chill dough for 1 hour, then roll out ball to a 8" or 9" circle.
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2.
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Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
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3.
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Mix some of the "crushed berries" into the simple syrup.
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4.
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Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling.
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5.
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Repeat until all dough and berries are used.
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6.
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Preheat oven to 350f degrees.
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7.
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The enclosed bundles of berries are placed in a 9x13 baking pan. Over this a syrup is poured to the depth of the first knuckle of my grandmother's index finger (maybe about one inch). I'm guessing it was a simple sugar syrup, but maybe with the addition of some smashed blackberries. All of this was cooked in a 350 degree oven until it looked REALLY good--brown and bubbly--with the whole house smelling heavenly.
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Note; Simple Syrup: 2 1/2 cups sugar; 3/4 cups light corn syrup; 1 1/4 cups water.
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Combine all ingredients in a large saucepan. Stir over low heat until sugar is completely dissolved. When clear, wash down sides of pan with a brush dipped in cold water. Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals. Uncover and increase the heat. Boil without stirring for 5 minutes. cool, pour into jars, and cover tightly. Store at room temperature. Makes about 2 3/4 cups.
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