Preheat oven to 450* F.

Wash and cut larger berries in half.

Roll out your pie crust and place on a parchment lined cookie sheet.

In a medium sized bowl place berries, sprinkle 2 Tablespoons sugar and flour on top and stir.

Place berries in the middle of the crust, leaving 2 inches of space along the edges. Fold the crust over the berries and pinch seams closed.

Brush crust with beaten egg, sprinkle with remaining sugar.

Bake for 15-20 minutes.

Let cool for 30 minutes before cutting into the tart.

Best enjoyed topped with whipped cream (make your own by whipping heavy whipping cream, sugar, and a bit of vanilla.)