Shell

• Slightly roll out a sheet of puff pastry dough sized to fit up the sides of the dish you are using.
• Line the dish (*See notes) with the pastry dough and poke holes on the bottom of it with a fork.
• While the berries are being prepared put the pastry in the refrigerator.

Berries

• Wash the berries then cut the strawberries into quarters.
• In a bowl add the strawberries and blueberries.
• Add brown sugar, salt, cinnamon, clove, vanilla, and cornstarch to the bowl of berries and mix. Let sit to macerate a few minutes **See Notes.

Pour Into Pastry Lined Baking Dish

• At this point I check the berries. If there is a lot of liquid, I pour some off before pouring all the berries into the pastry dough. **See Notes.
• Pour the berries into the pastry lined dish.
• Curl up the sides of the pastry dough to make a holding cell for the berries. You don't want the juices to run out and over the side. You can make this as rustic looking as you want.
• Beat the egg and brush over the pastry dough. This makes a pretty crust on the pastry dough.
• (Optional) Sprinkle a little Turbinado sugar on top

Bake at 400° for approximately 15-20 minutes or until golden brown.

Cool for at least 20 minutes.