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.
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.
* You don't need a baking dish for this kind of bake. Just add the berries and curl up the sides to make a good holding cell. If you need to brush on some egg to "glue" it do so.** Some people don't macerate the berries. If you don't just pour into the pastry shell and skip this step. I do for flavors, but macerating causes juices and sometimes there is a lot of juice in the pie. Depends on what you like. Egg: Don't go overboard on brushing the egg wash between the pan and pastry. It may stick while baking. If it does, just use a knife around the edges before taking the piece out of the pan.Berries: You can use other berries such as raspberries and blackberries for this recipe too. Just keep it around the 4 cup mark.Top this with whipped cream, ice cream or even yogurt.Enjoy!