2 cups fresh blackberries
2 cups fresh raspberries
1 cup sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup buttermilk*
1 teaspoon sugar
Heat oven to 400°F.
Combine blackberries, raspberries, 3/4 cup sugar and 1/4 cup flour in bowl. Pour into ungreased 8-inch square (2-quart) baking dish.
Combine remaining sugar, remaining flour, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; mix with fork just until dough forms a ball. Roll out dough into 8-inch square on lightly floured surface. Cut several slits in dough with sharp knife. Lay pastry gently over prepared fruit. Sprinkle dough with 1 teaspoon sugar.
Bake 10-12 minutes or until lightly browned. Reduce oven temperature to 350°F. Bake 25-30 minutes or until golden brown and bubbly.
Serve warm or at room temperature. Cut through crust with a fork to form pieces and push pieces of crust into fruit or serve crust-side down.
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup. Let stand 5 minutes.
- To help prevent dough from sticking, use a pastry cloth and rolling pin cover. A pastry cloth is a large canvas cloth on which pastry or dough can be rolled. A clean white dish towel may be substituted. A rolling pin cover is a stretchable “stocking” that fits over the rolling pin. Rolling out dough is much easier because the dough doesn’t stick as readily to the flour-dusted fabric. Less flour is needed to prevent dough from sticking to the pastry cloth or rolling pin cover, keeping your pastry light and flaky.
- A pandowdy is really a variation of a cobbler, where the fruit is topped with a rolled or drop biscuit crust. A pandowdy is usually made with a rolled sweet crust laid on top of fruit. “Dowdying” refers to pushing the crust down into the fruit before serving, giving it a plain or “dowdy” appearance.