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Sift the flour with the salt, then rub in the butter to produce a breadcrumb texture. Add enough water to bring the pastry together, then knead briefly. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 200°C.
Roll out the pastry on a lightly floured board to form a rough circle, 5 mm thick. Place the pastry on a flat buttered baking tray. Arrange the berries in the middle, sprinkle them with caster sugar and pinch the pastry up to overlap and form sides (don’t expect them to meet in the middle).
Mix the egg yolk with milk to make an egg wash. Brush the edges of the pastry with the egg wash. Bake in the preheated oven for 30–35 minutes, or until the pastry is cooked and golden brown.
Chilling time 30 minutes