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For the crust, whisk together flour, cornmeal, lemon zest and salt. Using your hands, mix in the cold butter and break up until the size of small peas. Add cold water a few tablespoons at a time, stirring until the dough comes together easily when pressed together but isn't wet.
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Wrap the dough in plastic wrap and set in the fridge for at least an hour.
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Melt two tablespoons of butter in a pie plate by putting it in the oven for a few minutes. Let the butter brown and become nutty (but be careful to not let it burn!).
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In a large bowl, stir together the fruit, the lemon juice, flour, sugar and salt until well combined. Add to the pie plate and stir all together to incorporate the butter.
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Preheat the oven to 400 degrees.
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Take the dough out of the fridge and roll out into a roughly 12 inch circle. Drape the dough over the pie, pressing the sides and cutting off the extra that's hanging over the side.
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Brush with beaten egg and sprinkle sugar all over.
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Cut four slits into the dough to let it vent. Bake in the oven for 30 to 40 minutes until golden brown. Halfway through baking, take a knife and cut several slits across the pie to break up the crust.
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Let it cool for about 20 minutes and serve with vanilla ice cream.