Ingredients:

  • 2 ½ cups all-purpose flour (312 g)
  • 1 teaspoon salt (5 g)
  • 1 tablespoon granulated sugar (12 g)
  • 1 cup unsalted butter, chilled and diced (226 g)
  • 6-8 tablespoons ice water (90-120 ml)
  • 2 cups fresh goumi berries (300 g), washed and stemmed
  • ¾ cup granulated sugar (150 g)
  • 2 tablespoons cornstarch (16 g)
  • 1 teaspoon lemon juice (5 ml)
  • ½ teaspoon ground cinnamon (1 g)
  • ¼ teaspoon ground nutmeg (1 g)
  • Pinch of salt

Instructions:

  1. In a bowl, combine flour, salt, and sugar.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in ice water, a tablespoon at a time, until dough forms.
  4. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
  5. In a large bowl, mix goumi berries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until berries are well coated.
  6. Preheat the oven to 375°F (190°C).
  7. Roll out one disk of chilled dough on a floured surface to fit the pie dish.
  8. Place the rolled dough into the pie dish, trimming excess.
  9. Pour the goumi filling into the crust.
  10. Roll out the second disk of dough and place over the filling. Cut slits for ventilation.
  11. Trim and crimp edges to seal. Optionally, brush the top with an egg wash for a golden finish.
  12. Place the pie on a baking sheet and bake for 35-45 minutes, until golden and filling bubbles.
  13. Let cool for at least 30 minutes before slicing.