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1
For the topping:
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2
Mix together flour, sugar and salt in a food processor and pulse to well blend.
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3
Blend in cubes of butter one at a time, pulsing after each addition, until the mixture forms a coarse meal.
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4
Blend in water, 1 tablespoon at a time, pulsing until the mixture begins to form a ball.
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5
Take the dough out of the processor, and transfer onto a piece of plastic wrap, shape into a square or round disk (depending on the shape of the casserole dish you are using).
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6
Wrap and chill in the refrigerator for 30 minutes or a few hours.
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7
Preheat oven to 400F.
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8
For the filling:
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Add berries, sugar, flour and cinnamon in a large bowl, and toss until well coated and mixed.
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10
(If using frozen berries, let thaw for about 30 minutes, stirring often)
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11
Place the berry mixture into an 8- or 9-inch glass baking dish.
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12
Roll out the cold dough on a lightly floured surface with a lightly floured rolling pin until its about the size of your baking dish.
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13
Carefully place the dough on top of the fruit and cover it.
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14
Tuck any overhanging dough into the edges of the dish.
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15
With a paring knife make about 10 small slits in the dough to reals the steam during the baking.
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16
Put the baking dish on a baking sheet to catch the drips if desired.
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17
Bake for about 30 minutes.
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18
Remove the casserole from the oven and, with the tip of a knife, cut the crust into 2-inch squares.
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19
With a spoon press the squares of crust into the fruit until theyre about halfway submerged.
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20
Reduce oven temperature to 350 F, bring the casserole back to the oven, and bake until browned and bubbly, 35 to 40 minutes.
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21
Allow to cool for about 15 minutes.
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22
Serve warm, at room temperature or chilled.
