| 1 | Sift together flour and salt in a mixing bowl. |
| 2 | Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. |
| 3 | Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together). |
| 4 | Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other. |
| 5 | Chill dough for 1 hour, then roll out ball to a 8" or 9" circle. |
| 6 | Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. |
| 7 | Mix some of the "crushed berries" into the simple syrup. |
| 8 | Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling. |
| 9 | Repeat until all dough and berries are used. |
| 10 | Preheat oven to 350f degrees. |
| 11 | The enclosed bundles of berries are placed in a 9x13 baking pan. |
| 12 | Over this a syrup is poured to the depth of the first knuckle of my grandmother"s index finger (maybe about one inch). |
| 13 | I"m guessing it was a simple sugar syrup, but maybe with the addition of some smashed blackberries. |
| 14 | All of this was cooked in a 350 degree oven until it looked really good--brown and bubbly--with the whole house smelling heavenly. |
| 15 | Seenote; simple syrup 2 ?cups sugar ?cups light corn syrup 1 ?cups water combine all ingredients in a large saucepan. |
| 16 | Stir over low heat until sugar is completely dissolved. |
| 17 | When clear, wash down sides of pan with a brush dipped in cold water. |
| 18 | Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals. |
| 19 | Uncover and increase the heat. |
| 20 | Boil without stirring for 5 minutes. |
| 21 | Cool, pour into jars, and cover tightly. |
| 22 | Store at room temperature. |
| 23 | Makes about 2 ?cups |
