Ingredients
- 1 quart black raspberries
- 1/2 cup sugar
- 2 tbsp. flour
- 1 tbsp. lemon juice
- 1 cup flour
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
- 1/4 cup unsalted butter
- 1/2 cup milk - minus 1 tbsp.
Preparation
Step 1
Filling:
Preheat oven to 450. Butter a deep dish pie pan. Wash and drain the raspberries. Put them into a large bowl.
Combine the sugar and 2 tbsp. of flour. Pour this over the raspberries and stir. Add the lemon juice. Stir again.
Pour the berry mixture into the prepared pie pan.
Topping:
In a separate bowl sift the flour. Re-measure 1 cup of the sifted flour. Resift the flour, salt, and baking powder. Cut the butter in with a pastry cutter or 2 knives.
Add the milk all at once. Stir with a fork until the dough holds together.
Turn the dough out onto a floured working space. Roll the dough to a 1/4 inch thickness.
Place the rolled out dough on top of the berries. Trim the edged of the dough to fit. Cut a design in the center of the dough to allow steam to escape.
Bake in the 450 degree oven for 15 minutes. Reduce heat to 325 degrees. Rotate the pan 180 degrees.
Continue baking for 20 minutes until the berries are cooked through.
Remove from the oven and cool for 10 minutes on a rack. Serve warm with ice cream or with sweetened cream.