Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon fine sea salt
  • 0.5 cup unsalted butter, cold and cubed
  • 6 tablespoons ice water
  • 4 cups fresh blackberries
  • 0.25 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 0.25 teaspoon ground cinnamon
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon coarse turbinado sugar

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  2. Gradually stir in ice water, one tablespoon at a time, until the dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
  3. In a medium bowl, gently toss the fresh blackberries with maple syrup, cornstarch, lemon juice, lemon zest, and cinnamon, ensuring the berries remain whole.
  4. Preheat oven to 400°F (200°C). On a piece of parchment paper, roll the chilled dough into a 12-inch rough circle.
  5. Pile the berry mixture into the center, leaving a 2-inch border. Fold the edges of the dough over the berries, pleating as you go.
  6. Beat the egg with 1 tablespoon of water. Brush the crust with the egg wash and sprinkle with turbinado sugar.
  7. Bake for 35-40 minutes until the crust is a deep golden-brown.