Raspberry Pandowdy is a classic Americana dessert that is rustic and simple to make. The prep time represents 20 minutes of chilling for the light, flaky pastry dough that tops the dessert. The true prep takes about 10 minutes tops! It's a delicious scoopable dessert that showcases fresh summer raspberries beautifully.
1/3cupUnsalted butter (5 1/3 tablespoons)cold and sliced (plus extra to grease the pan)
2 1/2tablespoonsIce Water
1pinchGround Nutmegfreshly grated if possible
2tablespoonsCornstarch or Arrowroot Starch
Preheat oven to 375 degrees. Grease an 8-inch by 11-inch baking pan. NOTE: this is a scoopable dessert which will be about 1-inch thick in this pan size. The serving size provides enough volume per person.
Equip a food processor with the kneading blade (or if making by hand use a dough/pastry blender) combine the flour, butter (1/3 cup), salt and blend until grainy. Slowly add ice water while blending to allow the dough to make a smoother consistency and form a ball. Do not over blend. NOTE: depending on whether you use gluten-free or regular all-purpose flour, you may not need to use all of the ice water.
Place the dough ball between two pieces of wax paper and roll out to be about 1/8 inch thick. Place in the dough in the wax paper in the refrigerator for about 20 minutes to chill. Note: if the dough is too warm/sticky to roll out, you can chill the dough ball 20 minutes and then proceed with rolling out and re-chilling.
While the dough chills, in a large bowl combine the raspberries, sugar, lemon juice, and nutmeg and gently fold in to combine. Sprinkle the mixture with the cornstarch and fold in completely. Spoon berry mixture into the prepared baking dish.
Remove the crust from the refrigerator. Breaking off pieces of the crust, cover the berry mixture completely. Placing the crust in this way allows for steam to more easily escape as well for the berry juices to seep through to the top over some of the crust.
Bake at 375 degrees for one hour. Remove and allow to cool 20 minutes before serving.