To make the crust, pulse the flour, salt, and cubed butter in a food processor until the butter is pea-sized. Slowly pour in the water until moist enough for a dough ball to form. Shape into a disk, wrap in plastic wrap and place in the fridge for at least 2 hours.

When at least 2 hours has passed, preheat your oven to 375℉.

To make the filling, grab a large bowl and combine the berries, corn starch, granulated sugar, lemon juice, and salt. Set aside.

Roll out the dough on a floured surface to ¼ in thick. Using a cookie cutter, bowl, or whatever you have on hand, cut 4x 6in circles. You will likely get three the first time, then will need to roll the scraps back out for the fourth.

Place about ¼ cup filling into the center of each circle, leaving about an inch around the edge. Fold up the edges (does NOT need to be pretty!). Brush with egg wash and sprinkle with turbinado sugar.

Bake for 28-30 minutes until golden brown. Serve warm or room temperature with a scoop of ice cream.