Juicy blackberries are delicately spiced, and baked under a pretty lattice crust.
INGREDIENTS (for 8 servings):
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 cups fresh or frozen blackberries, thawed
- 1/4 cup orange juice
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons shortening
- 1/4 cup ice water
- butter flavored cooking spray
- 1 teaspoon sugar
COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.
Reprinted with permission of Southern Living® magazine. All rights reserved.