Prep crust: 1. Whisk together flour, 1 tablespoon sugar and salt. Mix in butter using your finger tips until mixture resembles coarse crumbs (or combine in a food processor). Add water, one tablespoon at a time and mix just until dough comes together. Pat dough into a disk and wrap in plastic wrap. Chill 1 hour. (You can skip the chilling but the crust won't be nearly as flaky.) Prep: 1. Preheat oven to 400. Make: 1. In a large bowl, gently toss raspberries, blackberries, remaining sugar, cornstarch, lemon juice and zest until evenly blended. 2. Roll out dough on a sheet of parchment paper to a 12-inch circle. Place dough and parchment paper on a large baking sheet. 3. Spoon berry mixture onto dough circle, leaving a 2 1/2 inch border. 4. Fold edge of dough over berries. Gently crimp and pinch the fold to keep it from unrolling. 5. Sprinkle with additional sugar (if desired). 6. Bake about 40 minutes or until dough is golden brown and filling is bubbling. Let cool before serving.
This is great with any summer fruit! Plums are another favorite of ours.