8ouncesunsalted butter- that's two sticks-cold and cut into 1/2 inch cubes
4TBS'flax egg'see note or 1 large actual egg
1TBSwhite balsamic vinegarI imagine the red variety would also work
1/2tspfresh ground black pepper
1/4-1/2cupsugarI like tang so I almost always cut the sugar in fruit desserts
2pints4 cups fresh raspberries
Preheat the oven to 375
Grease two 9 inch cake pans and line with parchment paper
In a large mixing bowl throughly combine 1 cup sugar, 3 cups flour, baking powder, and salt. Cut in butter and then blend in the flax egg until dough is crumbly but can just come together. Pat about a 1 1/2 loose cups of the dough into each of the prepared cake pans.
In another bowl combine the vinegar, 1/4 cup sugar, corn starch, and pepper. Once those ingredients are throughly combined toss in the raspberries until just coated. Spread the berry mixture evenly over the crust and then crumble the remaining dough over the top of the berries.
Bake in preheated oven for about an hour or until the top is just browned. The original recipe calls for a 45 minute bake time but mine took an hour.