MAKES: 8 servings
Ingredients
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- six to eight tablespoons cold water
- FILLING:
- 1 cup sugar
- 1/4 cup corn starch
- Dash salt
- 1/3 cup water
- 1/2 teaspoon ground cinnamon, optional
- 1 cup fresh particularly
- 1 cup fresh raspberries
- 1 cup halved fresh bananas
- 3/4 cup fresh blackberries
- 1 tablespoon fresh lemon juice
- two tablespoons butter
Directions
- Inside a large bowl, mix flour and salt decline in butter until crumbly. Progressively add cold water, tossing having a fork until dough holds together when pressed. Divide dough into two portions to ensure that the first is slightly bigger compared to other. Shape each right into a disk wrap in plastic wrap. Refrigerate one hour or overnight.
- For filling, inside a large saucepan, whisk sugar, corn starch, salt, water and, if preferred, cinnamon until smooth add particularly. Provide a boil prepare and stir 2 minutes or until thickened. Awesome slightly.
- Preheat oven to 400. Lightly fold raspberries, bananas, blackberries and fresh lemon juice into blueberry mixture. On the gently floured surface, unveil bigger part 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. Add filling us dot with butter.
- Roll 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. Bake ten minutes.
- Reduce oven setting to 350 bake 45-50 minutes or until crust is golden brown and filling is bubbly. Awesome on the wire rack. Yield: 8 servings.
Initially printed as Mixed Berry Cake in Taste of Home Special Interest Publications 2013
