This time of year we have an
abundance of blackberries,
so I wanted to share with you
one of my favorite treats.
I am always looking for ways to
use up the bounty and this recipe
is perfect, as it makes a large
batch and freezes very well.
We have several kinds of blackberries
here in Washington State, including
Himalayan blackberry with its
long and invasive canes (up to 30 ft!),
and my preference, the Evergreen blackberry
that is equally large, with vicious thorns,
but which has firmer and sweeter fruit.
I have 'tamed' these along a wire fence
and I always walk around with purple
lips and stained fingers at this time of year!
This recipe was given
to my Mother by a neighbor
who was Pennsylvania Dutch.
It is the most forgiving and easy pastry
to work with and doesn't even
need chilling to hold together.
I used King Arthur All-Purpose Flour,
as it is superior for pastry dough,
in my opinion.
It costs a little more, but it
is worth every penny for the
delicious flavor and flakiness
of the pastry.
My vintage rolling pin is perfect for
rolling out large sheets, as it is
wider than a regular rolling pin.
Use ample amounts of flour when
rolling, and a flat spatula to
loosen up the pastry from the
board when done rolling.
This recipe will just fit a 12x17 pan,
but you can use a smaller one
to ensure a good fit.
While preparing the pastry,
let the blackberry mixture sit
in the pan unheated for 15 minutes
to allow the tapioca
to soften and gel.
You can use frozen berries, but let these
thaw overnight in the refrigerator
or at room temperature for a couple of hours.
Or you can thaw in the microwave :)
Cook on medium heat until bubbling
and thickened with frequent stirring.
Continue boiling for 2-3 minutes.
After cooling to room temperature,
spread evenly onto bottom crust
in jelly roll pan.
Always lick the spoon! :)
Cover with pastry and trim to fit.
No need to seal the edges, just
press edges gently all around.
Use the trimmings to patch any open areas :)
Use a knife to make steam vents
to prevent bubbling over.
Bake in center of oven.
Glaze while hot.
Cool completely before cutting
I challenge you to eat just one.
A reward for a busy morning.
A perfect treat on a cool fall day!
Sweet and tart with melt in your mouth
Happy Fall, Dear Friends!
Here is the recipe:
2 cups solid vegetable shortening
(I used Crisco)
1 cup milk
1 tsp salt
5 cups flour
Combine shortening, flour and salt using pastry blender.
Add milk to form large ball.
Roll 1/2 dough to fit a jelly roll pan.
4 cups blackberries
2 tbsp minute tapioca
1 cup sugar
Mix together in medium sized saucepan.
Allow to sit for 15 minutes.
Cook filling over medium heat
until bubbling, stirring frequently.
Boil 2-3 minutes until thickened.
Pour over pastry in jelly roll pan,
Cover with 2nd half of pastry,
rolled to fit.
Gently pinch edges and cut vent slits
Bake at 350 degrees for 30-35 minutes
until bubbling and crust is golden.
1 cup confectioner's sugar
3 tbsp milk
Drizzle over all.
Cool completely before cutting into squares.
You can substitute 2 large cans crushed pineapple
(20 oz) instead of blackberries if you like.
These freeze beautifully.
My method is to place in a single layer
on a paper plate and slip into a gallon
sized zip-lock freezer bag.
Once frozen they can be stacked neatly.
Today I am linking with:
Julie's Lifestyle - Cooking and Crafting with J&J
The Enchanting Rose - Roses of Inspiration
Won't you join the fun?