Lightly oil & flour or spray a 9 inch (23 cm) or 6 4 inch (10 cm) tart pans.
In a large bowl, gently whisk together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg and yolk and butter and combine with a fork. At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into the prepared pie/tart pans and prick the dough with a fork.
Pre-heat oven to 375° (190° celsius).
FOR THE FILLING
In a medium/large bowl mix together the berries, sugar, flour and lemon juice, squish gently with a fork while mixing (but do not squish berries completely).
Divide the mixture between the pie pan or tart pans. Top the filling with two small dots of butter per tart or 8 dots for a single pie, at this point the pie can either be topped with the extra dough, you can do strips or cutouts, (or as I sometimes like to do is just leave the pie open without extra dough). Do not completely cover the berries with the dough because steam must be able to escape while baking. Sprinkle the dough with sugar and bake for approximately 25-30 minutes (18-20 minutes for tarts). If the crust is browning too much, cover with foil and continue baking. Enjoy!
This pastry recipe will make 2 crusts, if you decide to make an open pie then you can double the recipe and make 2 pies, freeze the dough it will last up to 6 months or refrigerate for up to 3 days. Or you can make these delicious Italian cookies.Store the baked pie at room temperature for one to two days or store your pies in the refrigerator for up to three to four days. Keep them loosely covered.The pie can be frozen baked or unbaked to freeze baked, let the pie cool completely, then place in a freezer safe bag or container, it will keep for up to 4-6 months in the freezer. Thaw the pie at room temperature. The thawed pie can be re-heated in a pre-heated 375F (190C) oven for approximately 15 minutes or until warmed through.To freeze the unbaked pie (which is a better idea since a baked frozen pie can cause the crust to become soggy). Before freezing refrigerate the pie until the crust is firm, then wrap well in plastic wrap then again in foil, place in a freezer safe bag and freeze for up to 4-6 months.When you are ready to bake the pie, place the frozen pie on a cookie sheet and bake from frozen, in a pre-heated 425F (220C) for 15 minutes, then reduce the heat to 375F (190C) and bake for another 30-45 minutes, if the crust is browning too much then cover the pie with foil and continue baking.You can substitute with blackberries, huckleberries, raspberries or even gooseberries. I have often made this recipe with blackberries which are delicious.