A truly old-fashioned dessert, “pandowdy” is said to refer to the cutting up of the flaky crust, or “dowdy-ing,” toward the end of the baking time. Once the crust is cut, the bubbly fruit cooks up around the crust. This dessert is good with whichever berries are ripe at the moment. In early summer go for strawberries. Serve with ice cream or frozen yogurt.
Make Ahead Tip: Refrigerate the dough (Step 1) for up to 3 days or freeze for up to 3 months.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 1 fruit, 1 other carbohydrate, 1 fat