Yield: 8 to 12 servings

 

cups fresh blackberries (approximately 2¼ pounds)

cups fresh blueberries 

¾ cup sugar

½ cup all-purpose flour

1teaspoon salt

tablespoons fresh lemon juice

¼ teaspoon ground cinnamon

¼ cup cold butter, cut into small pieces

Buttery Pastry Dough 

large egg, lightly beaten

1 teaspoon water

tablespoon sugar

Garnish: 1 teaspoon sugar

Vanilla ice cream (optional)


1. Preheat oven to 375°. In a 13x9-inch baking pan, combine blackberries, blueberries, sugar, flour, salt, lemon juice, and cinnamon, tossing gently. Dot with butter.

2. On a floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture in pan, trimming edges if necessary. Roll remaining portion of dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges if necessary.

3. In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with sugar.

4. Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Garnish with 1 teaspoon sugar, if desired. Let stand for 20 minutes before serving. Serve with vanilla ice cream, if desired.