In a large bowl, add the flour, salt and sugar. Use a pastry cutter or two forks, cut in the butter and cream cheese until you have pea-size pieces. Add a little cold water at a time until you can gently squeeze the mixture together with your hands. Place the dough in a large zip-style bag and refrigerate for 2 to 3 hours or overnight.

In a large bowl, combine the berries, lemon juice, sugar and tapioca. Stir gently with a spoon and set aside. Lightly dust a work surface with flour and roll out the dough into ¼-inch thick rounds. Place rounds onto a parchment lined half sheet pan. Spoon the fruit mixture evenly onto the center of each pastry. Fold up edges, crimping gently as you go. The berry filling will be visible. Brush with egg wash. Bake in a preheated 400° oven for about 25 to 30 minutes or until nicely golden brown and fruit is bubbly. Let cool slightly, then serve topped with vanilla ice cream and whipped cream.

Recipe and photo from Jessica Robinson, A Farmgirl's Table (Gibbs-Smith, 2017).