For the Pastry
1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon fine sea salt
1 stick cold unsalted butter, cut into small pieces
⅓ cup finely grated parmesan, divided
6 tablespoon ice-cold water
For the Blackberry Filling
3 cups frozen Oregon blackberries or Marionberries
¼ cup sugar
½ teaspoon ground black pepper
1 tablespoon cornstarch
Pinch of salt
For the Crust Topping
1 egg, beaten
1 tablespoon sesame seeds
Using a food processor, combine the flour, sugar and salt by pulsing a few times. Pulse a few more times to cut the butter and ¼ cup of the parmesan into the flour, until the mixture resembles fine crumbs (or use a pastry cutter or a fork, if you’re old-school). Dribble the ice water over the mixture and pulse a few more times until a crumbly, lumpy dough clumps together.
Turn the crumbly dough out onto a large piece of plastic wrap and grab the edges of the plastic to smush the dough together into a ball. It’s not going to look like perfect dough yet, and that’s ok. Trust the process!
Wrap the dough tightly in the plastic wrap and smush it into a disc about an inch thick. Pop this into the fridge for an hour (or overnight) to let it relax and hydrate.
When your dough has sufficiently chilled, stir the filling ingredients until thoroughly combined. There’s no need to thaw the berries first.
Line a baking sheet with parchment paper. Position the oven rack in the middle and preheat the oven to 400°F.
Roll the dough out on a lightly floured surface until into a large circle about 12” across and ⅛” thick (it’s more important to have a relatively thin dough than perfectly 12” across). Lay the dough onto the lined baking sheet, then spoon the berry mixture on, leaving a 2” border. Fold the border inward, overlapping with pleats as you go, as tidy or rustic as you please.
Whisk the egg and brush the egg wash onto the top of the pastry, then sprinkle the sesame seeds and remaining parmesan onto the brushed dough. Bake for 10 minutes, then reduce heat to 375°F and bake until the crust is golden brown and the filling is soft and thickened, 40-45 minutes.
Allow to cool for at least 2 hours before serving. This is delicious on its own, but even better with a scoop of vanilla or buttermilk ice cream on top.