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Ingredients
- Biscuite Topping:
- 1 C flour
- 1/2 T sugar
- 1/8 tsp salt
- 1/4 lb unsalted butter, chilled and cut into small pieces
- 1 1/2 T ice water
- 2 10oz pkgs unsweetened frozen whole raspberries
- 4 T sugar
- 2 T heavy cream
- Whipped cream (optional)
Preparation
Step 1
Preheat oven to 425F
Combine flour, sugar and salt in a medium bowl. cut in the butter. A few drops at a time, add just enough ice water to hold the dough together. Place the pastry on a lightly floured board and roll into a 6z11 rectangle with a thicknes of 1/8". Chill 20 minutes.
Place the raspberries in the bottom of a buttered shallow baking dish approx 5x10 inches. Sprinkle evenly with 3 T sugar.
Place the toppping over the berries and crimp the edges. Cut a pattern in the top; brush with cream and sprinkle with remaining sugar. Bake until pastry is golden brown adn the fruit juices are bubbling in the center, about 25 minutes.
Serve warm with whipped cream.