Pastry:

2 cups (256g) Cascade Milling Organic All-Purpose Flour

¼ cup (39g) yellow cornmeal

1/3 cup (60g) white sugar

2/3 cup (149g) unsalted butter, cold and cubed

1/2 cup (122g) buttermilk

Filling:

1/3 cup (64g) Cascade Milling Organic All-Purpose Flour

4 cups (576g) whole fresh blackberries

2 cups (296g) blueberries

2/3 cup (132g) white sugar

2 Tbsp (48g) Lemon juice

1 large egg (50g), beaten

1/2 tsp (3g) salt

2 Tbsp (20g) turbinado sugar or coarse sugar

1. In a medium bowl, mix the Cascade Milling Organic All-Purpose flour with the salt, sugar, and cornmeal. Add the cut butter to the flour mixture and crumble it with a fork. Slowly add the buttermilk to the mixture until it forms a ball when being pressed together. Shape into a thick disk and wrap it before putting it into the fridge for more than 30 minutes and up to overnight.

2. Preheat the oven to medium heat (350°F or 177°C).

3. Grease or put a parchment paper in a 14-inch pie pan. Roll the dough and place it in the pan so the sides can be folded over towards the center when it is filled with fruits.

4. In a large bowl, toss the berries with the sugar, salt, lemon juice, and Cascade Milling Organic All-Purpose flour.

5. Pour the fruit filling into the crust and fold the edge back over the fruit filling.

6. Brush the beaten eggs on the crust edge and sprinkle with turbinado sugar.

7. Bake for 50-60min or until the edge is well golden brown. The filling should be bubbly by then.

8. Let cool on a wire rack for 30 min.

9. Serve warm with ice cream!