Ingredients for the dough
- 1-1/2 c. flour (plus a little for dusting the parchment)
- 3 Tbs. sugar (plus extra for topping)
- 1/4 tsp. salt
- 10 Tbs. butter
- ice water, about 1/4 c.
Line a baking tray with parchment; dust lightly with flour. In a medium bowl, mix together dry ingredients, cut in butter. Drizzle in cold water a little at a time, adding just enough to hold the dough together so that you can form it into a ball. Roll it out into a rectangle about 10″ x 14″, about 1/8″ thick. Place onto the parchment.
Ingredients for the filling
- approx. 4 cups fresh berries
- 2–4 Tbs. flour (use more if your berries are very juicy (e.g. raspberries, wineberries); less if they are less so (e.g. blackberries, blueberries)
- dash of salt
- 1/2 c. sugar
Mix together all of the filling ingredients, and spoon onto the center of the dough. Fold over the sides. Lightly brush the dough with a little water and sprinkle all over with a little sugar.
Bake at 400 degrees for 35–40 minutes.
For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries