Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tablespoons ice water
  • 2 cups fresh goumi berries (or 1 cup pureed)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions:

  1. In a mixing bowl, whisk together flour, salt, and sugar.
  2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until a dough forms.
  4. Divide the dough into two discs, wrap in plastic, and chill for 1 hour.
  5. In a separate bowl, combine goumi berries, sugar, cornstarch, lemon juice, and vanilla extract.
  6. Stir until berries are evenly coated; set aside.
  7. Preheat the oven to 375°F (190°C).
  8. Roll out one dough disc on a lightly floured surface to fit the pie dish.
  9. Transfer the rolled dough into the pie dish, trimming excess.
  10. Pour the goumi filling into the crust, spreading evenly.
  11. Roll out the second dough disc and cut into strips for a lattice top or use as a solid top crust.
  12. Apply the top crust and seal edges. Cut slits for steam to escape.
  13. Brush with egg wash (beaten egg mixed with milk).
  14. Bake for 35-45 minutes or until the crust is golden and filling is bubbly.
  15. Cool on a wire rack for at least 30 minutes before serving.