Recipe Details
Ingredients
-
⅔cupcold vegetable shortening
-
2cupsself-rising flour
-
5tablespoonscold water
-
2(15 ounce) cansblackberries in syrup
-
¾cupwhite sugar
-
⅓cupself-rising flour
-
2tablespoonsbutter
-
¼cupwhite sugar
Cooking Directions
-
Preheat oven to 350 degrees F (175 degrees C).
-
Cut the shortening into 2 cups of self-rising flour in a bowl with a pastry cutter until the shortening forms small pieces the size of peas. Add the water, 1 tablespoon at a time, just until the dough holds together and is workable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/4 inch thick. Lay the dough into the bottom of a 9×9-inch baking dish.
-
In the same bowl you used to mix the dough, pour the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved, and pour the filling over the crust. Roll out the remaining dough ball into a square about 9 inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/4 cup of sugar.
-
Bake in the preheated oven until the top crust is golden brown and the filling is bubbling, 30 to 40 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories500 | |
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 6g |
31% |
Cholesterol 8mg |
3% |
Sodium 487mg |
21% |
Total Carbohydrate 77g |
28% |
Dietary Fiber 5g |
16% |
Total Sugars 46g |
|
Protein 5g |
|
Vitamin C 3mg |
15% |
Calcium 147mg |
11% |
Iron 2mg |
13% |
Potassium 152mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved