1 1/4 cups all-purpose flour (165 grams) for the crust
1/4 teaspoons fine sea or table salt for the crust
1 1/2 teaspoons granulated sugar (6 grams) for the crust
8 tablespoons unsalted butter (4 ounces or 115 grams) cold, cut into pieces, for the crust
1/4 cups plain yogurt or sour cream (60 grams) for the crust
3 to 4 tablespoons cold water (45 to 60 ml) cold, for the crust
3 1/2 cups berries, stone fruit, or other fruit chopped or thinly sliced for the filling
Pinch salt for the filling
Juice of half lemon or lime juice optional, for the filling
1/4 cups granulated sugar (50 grams) for the filling
1/2 to 1 1/2 tablespoons tapioca flour/starch for the filling, see note
1 egg beaten with 1 teaspoon of water, optional, for finishing
Turbinado or coarse sugar for sprinkling, for finishing
Softly whipped cream or vanilla ice cream to serve
Equipment
large bowl
pastry blender or fingertips
parchment paper
baking sheet
wire rack
floured counter
Directions
Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.
Bake for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.