Wild Berry Buckle & Vanilla Cream Sauce

Since Berries Are In Season How Bout A Recipe Using Berries

Wild Berry Buckle
Makes 6 to 8 Servings

1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter

Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)

Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.

On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle

Vanilla Cream Sauce:

3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream

Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle

(Both Recipes Are From: "Towns, Trails, & Special Times")