- 1 3/4 cup flour
- 1/4 cup fine soft whole wheat flour
- 1/4 tsp salt
- 1 tbsp sugar
- 8 oz. unsalted butter
- 1/2 cup cold water, plus 2 more tbsp if needed
- 4 cups berries
- 1/2 cup sugar
- 3 tbsp cornstarch
- Combine the flour, sugar, and salt in a large mixing bowl. Cut the butter into 1/2 inch pieces. Add all of the butter pieces working them into the flour with your fingertips until the butter pieces are the size of garbanzo beans. Add the rest of the butter and quickly work it into the dough until the biggest pieces are the size of garbanzo beans.
- Dribble about 1/2 cup of ice water into the dough in several stages, tossing and mixing between additions. Don’t try to dampen all of the dough evenly; it should look rather rough. Stop adding water when there are a few bits of dry flower remaining in the bottom of the bowl. Gather the dough into a rough ball and wrap tightly with plastic wrap. Refrigerate for at least 20 minutes (or overnight) before rolling. The dough can even be frozen for a few weeks.
- Cut the dough in half and roll it out into 14 inch circle on a lightly floured board; the dough will be a little less than 1/8 inch thick. Brush it lightly with egg wash of whole milk and egg whites. Pile the fruit mixture into the center of the circle and wrap the dough lightly around the fruit gathering up about 2 inches from the outside and pulling it into the center. Gently brush the outside with a little more of the egg wash and transfer to a sheet pan lined with parchment paper. Chill it thoroughly. This will keep its shape while baking.
- Preheat the over to 450 degrees. Bake in the lower third of the over for 40-50 minutes until crisp and well browned. Turn temperature to 375 if its baking browning too quickly for the filling to cook properly. Wait to cool then enjoy!