It's almost berry time and this is one of my favorite recipes handed down from my grandmother. When picking the berries, I still use the basket she used so many years ago. It holds just slightly over 1-1/2 lbs. of berries.
Ingredients
Crust:
- 1 Tbsp. granulated sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup shortening (she used lard)
- 1/2 cup buttermilk, (saved from making butter)
- 1-1/3 cups flour
Filling:
- 1-1/2 lb. blackberries
- 1-1/3 cups granulated sugar
- 3-1/2 Tbsp. flour
- 1-1/3 Tbsp. vanilla extract
Topping:
- 1/2 Tbsp. melted butter
- 2-1/2 tsp. granulated sugar
Directions
Mix all filling ingredients and put into prepared pan.
For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.
Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.
By Connie from Cotter, AR
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