Pate' Sucree' Blackberry Crunch Dessert

3 cups fresh blackberries

1 T instant Tapioca  (may use 1T flour instead if no tapioca)
1/4 cup sugar
1/2 t fresh lemon juice
1/4 t gr. ginger
1/4 t cinnamon


Crush slightly and toss all together and set aside

Pate' Sucree' ; 1 (8-9 in crust) mixing should be quick as so the butter does not get warm

1 1/2cup all purpose flour
1T sugar
1/8 t salt
4 T butter (very cold)
1 1/2 T veg. shortening (very cold)
2 1/2 to 3 T verycold water


add all ingredients to bowl in sequence with recipe. you may use the food processor or a paddle on your mixer to do this. pulse the processor till the fat is crumbly like peas, do not overmix.


Add water and quicky pulse just till the dough comes together. Press dough into ball lightly do not over work or dough will be tough and buuter will melt. use the palm of hand to do "Fraisage", take edge of dough and smooth out on board with palm, do this until butter is blended scrape back together with dough scraper into ball and put in freezer for 1 hour or overnight in refrigerator.


Place dough on lightly floured board or marble. roll out to sdesired shape quickly and place into vessel for baking.


Streusel for top;


3/4 cup flour 1/3 cup brown sugar
pinch of salt
4oz butter
process in processor until butter is large size peas and set aside.

Place blackberry mixture in Sucree' shell and top with streusel bake in preheated oven 350 degrees
Bake until golden brown on top and berries are bubbling about 20-30 minutes


mmmmmmmmmmmmm...............Enjoy!