4 c. fresh blackberries
2 c. water
1/2 c. sugar
Pastry (recipe follows)
2 T. melted butter
2 T. sugar, divided
Combine blackberries, sugar, and water in saucepan. Cook over medium heat 10 minutes; stir gently.
Pour half of berry mixture into a greased 12 2 x 2" baking dish. Roll pastry to 1/8" thickness on a lightly-floured surface. cut into 1" strips, and arrange half of strips in a lattice design over berry mixture. Brush with 1 T. melted butter, and sprinkle with 1 T. sugar. Bake at 375 degrees for 10 to 12 minutes or until pastry is lightly browned.
Pour remaining berry mixture over baked pastry. Arrange remaining pastry strips in lattice design over berries. Brush with remaining butter and sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until golden.
(I used coarse sugar crystals. You can find these at Wal-Mart on the baking aisle or with Wilton cake decorating items.)
Pastry
1 1/2 c. all-purpose flour
3/4 t. salt
1/2 c. shortening
1/4 c. plus 1 T. cold water
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water 1 T. at a time evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill.
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