In a medium mix bowl add flour, sugar and a pinch of salt and stir to combine.

In a separate bowl or cup, beat together egg yolks and water until well blended.

Add unsalted butter to flour mixture, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles coarse crumbles, with some small pea-sized pieces. Gradually mix in the egg mixture using a fork. It will be crumbly, use your hands to bring it together, it will moisten and the mixture will start to clump together. If the mixture is still too crumbly and not holding together when pressed, add an additional teaspoon of cold water.

*Note this is not a wet dough, you do not want to add too much water.

Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator for 1-2 hours.

Preheat oven to 425 degrees.

In a medium sized bowl add fresh blackberries, juice from ½ lemon, and 4 teaspoons of sugar. Stir together. Set aside.

Cut the dough into 4 equal pieces, for your 4 crostatas. On a lightly floured surface roll out the dough until 1/8 inch thick, repeat with remaining 3 pieces of dough.

Add about ½ cups of blackberries to the center of each piece of dough, evenly distributing blackberry filling between each pastry leaving a 1 inch border around the edge. Top with remaining fresh raspberries, about 6-8 on each. Bring up the edges of the dough, pleating and folding as needed, to partly cover the blackberry filling and leaving the center exposed. This is my favorite part, play around and find what you like, each of mine come out a little different. Brush the pastry with the melted butter and sprinkle the dough and blackberry center with turbinado sugar.

Using a metal spatula carefully place on to prepare pan, add remaining crostatas to the pan and place in the oven to bake for 18-20 minutes. You can bake all of them at the same time, on the same pan. Let it cool 10 minutes to allow center to thicken, then serve on plate or in a small skillet with a dollop of ice-cream. I like to specifically serve this with coconut gelato with a pinch of cinnamon, seriously the most amazing combination ever!