Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, cold, cubed
  • 1 large egg yolk
  • 2-3 tablespoons (30-45ml) ice water
  • 2 cups (300g) fresh Goumi berries (or substitute with blueberries)
  • ¾ cup (150g) granulated sugar
  • 3 tablespoons (24g) cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15g) butter, diced (for dotting)

Instructions:

  1. In a mixing bowl, combine flour and sugar. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Mix in egg yolk, then add ice water 1 tablespoon at a time until dough forms. Divide dough in half, shape into disks, wrap in plastic wrap, and chill for 30 minutes.
  2. In a separate bowl, combine Goumi berries, sugar, cornstarch, vanilla extract, and lemon juice until evenly mixed.
  3. Preheat the oven to 375°F (190°C). Roll out one disk of dough on a floured surface and fit it into the pie dish. Pour the filling into the crust and dot with diced butter. Roll out the second disk to make a lattice top or simply cover it with the second crust, sealing edges.
  4. Place the pie on a baking sheet and bake for 40 minutes, or until the crust is golden brown and filling is bubbling.
  5. Allow the pie to cool for at least 15 minutes before slicing and serving.