2 Cups Wheat Flour
1 ts Salt
2 Sticks Butter
1/4 Cup Ice Water
1/4 Cup Sugar
Juice of 1 Lemon
1-2 Cups Berries, I used Marion Blackberry and Raspberries
In a food processor, mix the salt and flour. Cut in the butter by placing in cubes and pulsing until a powder like texture. Add in the ice water and mix, until goopy and then roll out on a flat surface into 2 parts.
Add small amounts of flour to congeal some of the liquid. Let cool. Set aside.
Butter/Grease a 6 muffin baking tin.
After the dough has rested for an hour, take out of the fridge and cut into circles to put in the bottom of the muffin tins. Simply cut them larger than the hole of the muffin hole and mold them to the pan.
Preheat oven to 375 degrees.