Instructions

1. Mix the berries with the 1/2 cup of sugar and set aside.
2. Combine the flour and salt in a food processor. Give it a whizz to mix.
3. Add the butter, but up into chunks. Process until it is a very rough mealy texture. Don’t over process. Add the water, slowly, only enough until it comes together into a ball.
4. Gather the dough, form into a ball, and flatten it between two pieces of wax paper or plastic wrap.. Chill for 30 minutes.
5. Preheat oven to 400F/ 200 C
6. Roll out the dough on a floured surface to about 16 inches in diameter. It can be rough.
7. Use the rolling pin to transfer it to the pan, draping the extra crust over the edges.
8. Mound the berries in the middle, and then bring the crust up over the top. Dot the berries with the remaining butter, and sprinkle some sugar on the exposed crust.
9. Bake for about 45 minutes on the middle rack. The middle should be bubbly and the crust browned.
10. Serve with whipped cream or ice cream.