Happy Independence Day!!!
I actually made this Father’s Day weekend. It was one of my Daddy’s requests for that weekend but I hadn’t posted it. I guess I’m on summer vacation too, along with my kids. I have been so behind on posting, I’ve definitely been baking but so slack on my blogging. I really do miss it and want to get back in the groove of things.
Anyways this Pandowdy is something that I have never heard of and not even sure how my Daddy came across it but it is a very delicious berry pie that I plan to make again and again. It was excellent warm with a scoop of ice cream on the side. A nice dessert for a summer cookout!
Enjoy your 4th everyone!!
Ingredients:
Crust
¾ cups wheat flour
1 teaspoon sugar
¼ teaspoon salt
3 tablespoons cold butter cut into small pieces
2 tablespoons ice cold water
Filling
3 cups of chopped strawberries (fresh or frozen)
3 cups of blueberries (fresh or frozen)
(Or any mixed berries that you choose to use)
1/3 cup sugar
3 tablespoons wheat flour
½ teaspoon ground cinnamon
Directions:
First you want to prepare the topping, because it will need time to chill in the fridge.
*Also if you are using frozen berries for the filling you will want to go ahead and remove them from the freezer to allow time to thaw out a bit.
Combine the flour, sugar and salt in a food processor and pulse to blend. Add in the butter one piece at a time and pulse after each piece is added. Slowly add in the ice cold water pulsing until the mix begins to create the shape of a ball. Shape the dough into a square disk and wrap in plastic wrap and place the dough into the fridge. Allow the dough to chill in the fridge for 30 minutes.
Pre-heat the oven to 400 degrees F.
While the oven is preheating and the dough is chilling, prepare your filling. Combine the sugar, flour, and cinnamon into a large bowl and add in your berries. Toss everything around together making sure the berries are covered in the mixture.
Pour the berry mixture into a shallow 9 inch baking dish.
Remove the chilled dough from the fridge and roll it out on a lightly floured surface until it’s the size of your baking dish. Transfer the dough to your baking dish covering the berries and tucking any leftover dough in the edges of the dish. Make a couple small slits into the dough to vent steam. Place the baking dish on a cookie sheet to catch any dripping from the fruit.
Allow 30 minutes of baking, then remove from the oven and use a spoon or spatula and press the pie crust into the fruit until they’re about halfway submerged. (The recipe states this is called dowdying).
Turn the oven temperature down to 350 degrees F and return the pie to the oven and bake for about 30 more minutes or until browned and bubbly. Allow the pie to cool for 20 to 30 minutes before serving.
Serve with a scoop of ice cream, it’s the perfect weather for berry pie.
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