Crust : 1 ½ c. all-purpose flour
1 ½ Tbsp. sugar
¼ lb. butter, cubed & chilled
5 Tbsp. cold club soda

Filling : 5 to 6 cups berries
½ to ¾ c. sugar
4 Tbsp. butter
2 Tbsp. bourbon ***

Put flour and sugar in bowl and cut in butter until crumbly. Slowly add soda water, mixing with a fork. Press dough into about a 4-in. circle, wrap in plastic wrap and chill at least 1 hour. After chilling, on floured surface, roll out dough to fit 9-in. round or 11x7-in. baking dish allowing a 2-inch overhang. Place berries on crust, sprinkle sugar over fruit, and dot with butter. Drizzle bourbon over fruit. Fold edges of crust over fruit, leaving center open. Bake in 425 degree oven for 45 min. Serve at room temperature with Vanilla Cream Sauce.

*** Amaretto may be used instead of bourbon.

Sauce : 3 Tbsp. sugar
1 Tbsp. cornstarch
1 c. milk
1 egg yolk, beaten
1 tsp. vanilla
½ c. heavy cream

Combine sugar and cornstarch in saucepan; stir in milk. Cook and stir over medium heat until thickened. Beat a small amount into beaten egg yolk, then stir yolk into hot mixture. Cook and stir 1 minute. Remove from heat and add vanilla. Chill. Whip cream and fold into cooled pudding.

Recipe by Alice Gidney