Circle B Kitchen
1 qt mulberries (it's OK to leave the little stem on)
2 tablespoons lemon juice
¼ cup sugar
1 1/2 tablespoons cornstarch
¼ cup water (if your berries have been frozen, eliminate the water)
¼ tsp salt
1 tablespoon butter
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup shortening (I use Earth Balance)
1/2 cup milk
Preheat the oven to 425 degrees.
Clean the mulberries of any debris, but avoid washing them if possible. Place in a 2 qt baking dish.
In a small bowl combine the lemon juice, water, cornstarch, salt and sugar. Mix with a small whisk until it becomes well combined (the cornstarch will dissolve). Microwave for 30 seconds to get the cornstarch to begin cooking.
Stir the cornstarch mixture into the berries. Cut the butter into small pieces and dot the top of the berries with them. Set aside.
In a medium bowl combine the flour, baking powder, salt and sugar. Cut in the shortening until it creates little pebbles in the flour. Slowly add the milk, stirring until a soft dough is formed. Form into a ball and knead on a floured board for 20 to 30 seconds. Roll the dough out to about 1/2 to 3/4 inch thick and cut to fit your baking dish.
Place the dough on top of the berries. Cut 2 or 3 slashes on the top for steam to escape and sprinkle the top with a little more sugar.
Bake for 20 minutes. Let cool 30 minutes before serving.