MAKES: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 5 tablespoons shortening
- 4 tablespoons cold water
- two tablespoons fresh lemon juice
- FILLING:
- 1 cup plus 1 teaspoon sugar, divided
- two tablespoons plus 2 teaspoons quick-cooking tapioca
- 1 tablespoon fresh lemon juice
- 4 cups fresh Marionberries or blackberries
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla flavoring
- 1 tablespoon heavy whipping cream
Directions
- Inside a large bowl, mix flour, salt and sugar decline in butter and shortening until crumbly. Progressively add cold water and fresh lemon juice, tossing having a fork until dough holds together when pressed. Divide dough in two. Shape each right into a disk wrap in plastic wrap. Refrigerate ten minutes.
- Meanwhile, inside a large bowl, mix 1 cup sugar, tapioca and fresh lemon juice. Add berries toss to coat. Let stand fifteen minutes. Preheat oven to 425. On the gently floured surface, roll half of dough to some 1/8-in.-thick circle transfer to some 9-in. cake plate. Trim pastry to at least oneOr2 in. beyond rim of plate.
- In a tiny bowl, beat cream cheese, confectioners' sugar and extracts spread over prepared crust. Top with berry mixture.
- Unveil remaining dough to some 1/8-in.-thick circle reduce 1/2-in.-wide strips. Arrange over filling out a lattice pattern. Trim and seal strips to fringe of bottom pastry flute edge. Brush lattice strips with cream sprinkle with remaining sugar.
- Bake fifteen minutes. Reduce oven setting to 350 bake 50-an hour longer or until crust is golden brown and filling is bubbly. (Cover edges with foil over the past fifteen minutes to avoid overbrowning if required.) Awesome on the wire rack. Yield: 8 servings.
Initially printed as Or's Best Marionberry Cake in Taste of Home Recipes Across America 2013, p462
