Ingredients
Method
- Combine the flour, cornmeal, sugar, and salt in a medium bowl and whisk until evenly mixed.
- Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized pieces.
- Pour in the cold buttermilk and gently stir until the dough starts to come together. If too dry, add 1 additional tablespoon of buttermilk.
- Turn the dough onto a lightly floured surface and knead just until it forms a cohesive ball. Flatten into a 1-inch-thick disc, wrap in plastic, and refrigerate for at least 1 hour.
- While the dough chills, combine the berries, sugar, cornstarch, and lemon juice in a large bowl. Stir gently to coat.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Roll the chilled dough on a floured surface into a roughly 12-inch circle. Trim edges if desired and transfer to the prepared baking sheet.
- Spoon the berry filling into the center, leaving a 2–3 inch border. Fold the edges over the filling, overlapping slightly, and gently press to seal. Brush the crust edges with the egg wash and sprinkle with coarse sugar.
- Bake for 28–32 minutes, or until the crust is golden and the filling is bubbling. Allow to cool on the baking sheet for 10 minutes before serving.
- Serve warm with ice cream or whipped cream for a delightful summer dessert.
Nutrition
Notes
Chill the dough for at least an hour for the flakiest crust. Serve warm with a scoop of vanilla ice cream for a cozy, summer treat that will impress everyone.