Homemade pie with berries

This open shortbread cake, which is not difficult to bake, is not new. But, in the season of fresh berries, it's time for such a nice treat for tea - crispy, crumbly, ruddy dough and sweet, fragrant berries...

Ingredients

• Flour - 1 ½ cups
• Sugar - 2 tsp
• Salt - ½ tsp
• Butter, chilled - 150 g
• Egg yolk - 1 pc.
• Milk - 3 tbsp. l.
• Fresh berries (raspberries, blackberries, currants) - 4 cups
• Sugar - ¼ cup
• Flour - 1 tbsp. l.
• Grated lemon zest - 1 tsp
• Salt - a pinch
• Egg - 1 pc.
• Sugar

Directions

1. Mix flour, sugar and salt in a mixing bowl. Add the butter, cut into 1 cm pieces. Mix the butter and flour with a mixer at low speed. If the lumps are larger than peas, rub them with your fingers.
2. Mix the yolk with milk and pour into the flour-butter mixture. Knead the dough with a mixer for 15 seconds (the dough will be soft).
3. Lay out the dough on cling film. Shape into a flat disc, wrap and refrigerate for at least 15 minutes (dough can be refrigerated for up to three days). Leave the dough at room temperature for 10-15 minutes before rolling out.
4. Cover the baking sheet with parchment. On a floured surface, roll out the dough into a circle with a diameter of 30-35 cm (the edges may be uneven). Transfer the dough to a baking sheet and refrigerate while you prepare the berries.
5. Mix the berries with sugar, flour, lemon zest and salt. (Add sugar if the berries are sour).
6. Preheat oven to 175 degrees. Take the dough out of the fridge and leave it at room temperature for 5 minutes to soften and not break. Put the berries in the middle. Gently fold the edges (about 5 cm), evenly making folds.
7. Brush the pastry with the beaten egg and sprinkle the entire pie with sugar. Bake until dark golden brown. Transfer the cake to a wire rack and cool. Cut and serve with tea!