This version of the classic dessert is enhanced by the use of raspberries and blackberries, as well as the unique process of piping on the traditional diamond-shaped pastry top.
Yield: 10 to 12 servings
Filling
Pastry
Filling
Pastry
Assembly
* 1 (16.5 ounce) can Marion blackberries may be used
** The food processor method (i.e. cutting hard butter into flour mixture) is not recommended here, as it is essential to use softened butter to have a soft dough, in order to pipe through pastry tube.
Recipe and photo used with permission from: Oregon Raspberry and Blackberry Commission
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