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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 20 |
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I pick blackberries-my son's favorite fruit-to make this dessert for family gatherings, says Donna Miklavic of Butler, Pennsylvania. Blueberries are a great substitute. Ingredients:
6 cups king arthur unbleached all-purpose flour |
1-1/4 cups sugar |
1-1/2 cups shortening |
1-1/4 cups sour cream |
1 egg |
1 egg yolk |
1 teaspoon vanilla extract |
filling: |
2 cups plus 1 tablespoon sugar, divided |
2/3 cup king arthur unbleached all-purpose flour |
8 cups fresh or frozen unsweetened blackberries |
1/4 cup butter, cubed |
2 teaspoons ground cinnamon |
1 egg, beaten |
Directions:
1. In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine the sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour.
2. For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly.
3. On a lightly floured surface, roll one portion of dough into a 17-in. x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with filling. Roll remaining dough into a 15-in. x 10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust over filling; seal and flute edges.
4. Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 20 servings.
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