- 8
Ingredients
- 8 cups fresh blackberries (about 2 1/4 pounds)
- 2 cups fresh blueberries
- 3/4 cup sugar plus 1 tablespoon sugar, divided
- 1/2 cup all-purpose flour
- 1 ⁄8 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- Buttery Pastry Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 teaspoon water
- Garnish: sugar
- Vanilla ice cream, to serve
- 1/2 cup unsalted butter, softened
- 1/3 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Preparation
Step 1
Preheat oven to 375°. In a 13x9-inch baking pan, gently stir together blackberries, blueberries, 3/4 cup sugar, flour, salt, lemon juice, and cinnamon. Sprinkle with butter.
On a lightly floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture, trimming edges, if necessary. Roll remaining portion of Buttery Pastry Dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges, if necessary.
In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with remaining 1 tablespoon sugar.
Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Let stand 20 minutes. Serve with ice cream.