Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 6 tbsp ice water
  • 3 cups fresh mulberries
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 1 large egg
  • 1 tbsp coarse turbinado sugar

Instructions:

  1. Whisk flour, sugar, and salt in a bowl.
  2. Use a pastry cutter or fingers to work the cold butter into the flour until it resembles coarse crumbs with a few pea-sized pieces remaining.
  3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
  4. Wrap the dough in plastic, flatten into a disc, and refrigerate for 15 minutes.
  5. In a medium bowl, combine the fresh mulberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon, folding gently to coat the berries.
  6. On a floured surface, roll the chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet.
  7. Pile the mulberry mixture into the center, leaving a 2-inch border around the edges.
  8. Gently fold the edges of the dough over the berries, overlapping as you go, leaving the center open.
  9. Brush the folded crust with the beaten egg wash and sprinkle with coarse turbinado sugar.
  10. Bake in a preheated oven at 400°F (200°C) for 25–30 minutes until the crust is deep golden brown and the filling is bubbling.