This forum post is hidden because you have chosen to ignore grandmaloie. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup butter
- 6 to 7 tablespoons cold water
- 1 cup granulated sugar
- 1/4 cup quick-cooking tapioca
- 3 tablespoons all-purpose flour
- 6 cups fresh or frozen blackberries
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup butter
- Whipped cream (optional)
- 6 blackberries (optional)
- Fresh mint sprigs (optional)
1. For pastry, stir together the 2 cups flour and the salt. Using a pastry blender, cut in the 2/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork and push to side of bowl. Repeat until all is moistened.
2. Divide dough into 6 portions. Form each portion into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll each portion of dough to an 8-inch circle.
3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 individual pie pans. Ease pastry into baking containers, being careful not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold under extra pastry. Crimp the edge as you like. Place baking containers on a baking sheet.
4. For filling, in a large bowl, stir together granulated sugar, tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let mixture stand 15 to 30 minutes or until berries are partially thawed, but still icy. Transfer berry mixture to the pastry-lined baking containers.
5. For topping, in a medium bowl, combine the 1 cup flour, the brown sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about 35 minutes or until pastry is golden. Cool slightly on a wire rack. Serve warm. Dollop with whipped cream and garnish each with a berry and mint, if you like. Makes 6 servings.