- Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil.
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Pastry preparation :
- Combine flour and salt in a large mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces.
- Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball.
- Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better!
- Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
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Filling preparation :
- Combine berries, chocolate chips, sugar, flour, and lemon juice in a large bowl.
- Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border.
- Fold edges over, overlapping slightly.
- Brush pastry with beaten egg and sprinkle with sugar.
- Fermer un côté du feu du barbecue et mettre la plaque à pâtisserie sur le côté fermé.
- Cuire de 25 à 30 minutes ou jusqu'à ce que la croûte soit dorée et que les fruits bouillonnent.
- Servir chaud ou à température ambiante.
- Turn off one side of grill and place baking sheet on that side.
- Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Serve warm or at room temperature.
Secret de chef :
- Top with fresh basil or mint.
This recipe is a courtesy of: Smucker Foods