Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup granulated sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 2-4 tbsp cold water
  • 2 cups fresh goumi berries (or frozen, thawed)
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1 egg (for egg wash)
  • Sugar for sprinkling

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
  2. Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Pour this into the flour mixture and mix until the dough starts to come together. If too dry, add an extra tablespoon of cold water as needed.
  4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. In a medium bowl, combine the goumi berries, sugar, cornstarch, lemon juice, vanilla extract, salt, and cinnamon (if using). Toss gently to combine and set aside.
  6. Preheat your oven to 375°F (190°C).
  7. On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish, pressing gently to fit and trimming any excess hanging over the edges.
  8. Pour the goumi berry filling into the prepared crust, spreading it evenly.
  9. You can either keep it as an open-faced pie or make a lattice or criss-cross top by rolling out the remaining dough and cutting it into strips.
  10. If using a lattice technique, weave the strips over the filling in a criss-cross pattern. Slightly fold the edges of the dough over the strips to seal the pie.
  11. Optional: Beat the egg and brush it over the crust for a golden finish. Sprinkle a little sugar on top for added sweetness.
  12. Place the pie in the preheated oven and bake for about 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  13. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
  14. Allow the pie to cool at room temperature for at least 30 minutes before slicing.