3 c. blackberries
1/2 c. water
2 c. flour
1 c. butter
2 c. heavy cream, whipped
Confectioners sugar
1 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. cold water

Place washed berries in pan with water and cook a few minutes until the juices run. Mix the sugar with the cornstarch and stir into the berries. Cook over low heat until smooth and thickened, about 10 minutes.

For the pastries, sift together flour and salt. Cut in the butter using a pastry blender until it resembles coarse meal. Add the cold water and gather thoroughly into two balls.

Roll out each ball of dough into a 10-inch square. Place on baking sheets and prick all over with a fork. Bake in a 300 degree oven for 1 1/2 hours. (The secret of this pastry is the long, slow cooking.)

Remove from oven and with a sharp knife, cut each pastry into 9 squares. Cool on baking sheets and handle as little as possible.

To serve, put a generous helping of berry filling onto each square; top with whipped cream sweetened to taste (or we use vanilla ice cream) and top with another pastry square sprinkled with confectioners sugar.

This crust is fussy to make, but well worth the effort. A Grover family favorite.