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1. For the Pastry:.
2. Add the 2 1/2 cups flour, the sugar, and salt into a food processor.
3. Give it a few pulses.
4. Cut COLD butter into tbsp size pieces.
5. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
6. Slowly drizzle in about 1/4 cup of the ice water while pulsing processor.
7. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse.
8. Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit.
9. Gently flatten into a one inch-thick disk, and cover in plastic wrap and chill for an hour.
10. Once your pie crust is chilled, preheat oven to 425F and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking.
11. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.
12. For the Filling:.
13. In a bowl, gently stir together the berries, lemon juice, zest, sugar, and flour.
14. For the Assembly:.
15. In a small bowl, lightly beat the egg with a tablespoon of cream.
16. Spoon the filling onto the dough, leaving a 2-3 inch (5-8cm) border uncovered around the edge.
17. Fold the edge up and over the filling, forming loose pleats.
18. Brush pastry with egg wash and sprinkle with sugar if desired.
19. Bake at 425F until the filling is bubbling and the pastry is golden brown, about 25 minutes.
20. Cut into wedges and serve.

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