In a small food processor, add flour, sugar and salt. Pulse a couple times to combine. Add cold butter and pulse until small pea-size bites form and the mixture resembles coarse meal.

Whisk lemon juice into ice water and pour 4 Tablespoons into the food processor. Pulse again until the mixture is crumbly and there are no flour bits. The mixture should stir together when pressed between your fingers. If the mixture is too dry add another tablespoon of cold water. If it’s too wet, add a tablespoon of flour.

Transfer mixture to a work surface and shape into a 6-inch round disc. Wrap tightly with plastic wrap and chill for at least 1 hour and up to 48 hours.

In a large bowl, add berries, sugar, cornstarch, lemon juice and pinch of salt. Toss to combine and set aside for 10 minutes.

Meanwhile, remove the dough from the fridge and let it sit on the counter for 10 minutes until it’s malleable. On a lightly floured work surface, roll out the dough into a 12-inch round circle (it doesn’t have to be perfect). Line a baking sheet with parchment paper and carefully transfer dough to the baking sheet.

Use a slotted spoon to transfer berries to the dough. Leave the juices in the bowl and discard them. Leave about a 2 to 3 inch border of dough around the edges.

Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with egg wash and sprinkle with sugar.