Yield: 4 custard dishes
CRUST:
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 Tablespoon of sugar
1/4 pound, butter, cut into cubes and kept cold
1 egg
1/3 cup milk
FILLING:
1 1/2 pounds each, blueberries, raspberries and blackberries
2 Tablespoons water
1 1/2 Tablespoons cornstarch
1 Tablespoon freshly squeezed lemon juice
Preheat the over to 350.
Crumble together the flour, baking powder, sugar and butter until it is the texture of coarse cornmeal. Blend in the egg and milk. Mix and form into a ball. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out just larger than the custard cups.
Combine all the ingredients for the filling in a saucepan and bring to a boil, stirring frequently. When the mixture is thick and syrupy, remove from heat. Spoon the mixture into baking dishes. Cover loosely with the crust and bake for 15 minutes until the crust is lightly browned and the berry filling is bubbling out around the edges. Let cool before serving. Serve with vanilla ice cream
Prep time: 1 hour
Recipe from McCormick and Schmick
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