bumbleberry pandowdy
(1 RATING)
Bumbleberries are the combination of several kinds of berries. When we were growing up, we thought chanting "Bumbleberry Pandowdy" was as much fun as eating it. Well....almost as much fun!
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prep time
1 Hr
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3/4 cup all-purpose or gluten-free flour
- 1 teaspoon sugar
- 2/4 teaspoon salt
- 3 tablespoons cold butter, diced
- 2-3 tablespoons ice water, as needed
- 6 cups mixture of, fresh or frozen, strawberries, blueberries, blackberries, raspberries, etc.
- 1/3 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon cinnamon
How To Make bumbleberry pandowdy
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Step 1Whisk flour and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Add ice water by the tablespoonful, mixing with a fork until it forms a mass that will hold together. Wrap in plastic wrap, refrigerate at least 30 minutes.
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Step 2Toss the berries with sugar, flour and cinnamon. Pour into a buttered 8 or 9" baking dish.
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Step 3Roll the chilled dough to size of baking dish, cover the fruit and tuck the overhanging dough into the dish. Make 8-10 slits in the dough to vent steam. Place on a cookie sheet to catch drips.
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Step 4Bake 400 degrees, 30 minutes. Remove from oven and "dowdy" by cutting the crust into 2" squares. Press into the bubbling fruit until halfway submerged.
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Step 5Reduce heat to 350 degrees, bake 30-40 minutes, until browned and bubbling. Cool 20-30 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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