Asiago Food 
Ingredients
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For the pastry:
- 240 g type “0” flour (all-purpose), plus more for rolling
- 40 g granulated sugar
- 5 g salt
- 180 g butter, diced and frozen
- 50 ml ice water
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For the filling:
- 600 g frozen mixed berries
- 40 g sugar
- 15 g flour (or corn starch)
- lemon zest (from 2 lemons)
- 20 ml lemon juice
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For the egg wash and topping:
- 1 egg
- 15 ml milk
- 25 g granulated or demerara sugar
Preparation
Combine the all-purpose flour, sugar, and salt in the bowl of your food processor. Pulse a few times to mix.
Incorporate the very cold butter cubes into the flour mixture. Pulse several times until the butter forms pea-sized pieces. With the processor running, gradually drizzle in the ice water. Be careful not to over-mix: it will be ready when it can be squeezed with one hand into a crumbly and barely cohesive clump.
Place the dough onto a lightly floured surface or pastry mat and knead briefly to help it come together. Gently shape the dough into a disk 2-3 cm thick, wrap it in plastic wrap and refrigerate for about two hours.
In a large bowl, thoroughly combine the frozen berries, lemon zest, lemon juice, sugar, and flour.
Remove the chilled dough from the refrigerator and allow it to rest on the counter for a few minutes to soften slightly. Roll the dough out to a disk about 6-7 mm thick, and transfer it to a baking sheet lined with parchment paper.
Spread the berry filling in the center of the dough, leaving a 5-6 cm border. Fold the edge of the dough up and over the filling, creating pleats.
In a small bowl, whisk together the egg and milk. Brush the edge of the dough with the egg wash, and sprinkle with the sugar. Bake in a preheated oven at 210 °C (410 °F) until the crust is golden brown, about 25-30 minutes.
