Preparation

1. In a food processor, pulse 1 1/2 tablespoons sugar, salt, cinnamon, and flour until blended. Add cold, cubed butter and pulse, adding cold water slowly until blended and a dough forms.
2. Divide the dough into four rectangles, wrap each in plastic wrap and place in refrigerator for at least 30 minutes.
3. In a large bowl juice and zest lemon. Add frozen fruit to bowl and mix. Add corn starch and remaining sugar and stir. Set Aside.
4. Preheat oven to 400 degrees.
5. Prepare sheet pan by lightly greasing surface and edges.
6. Prepare a flat surface with flour for rolling dough onto. Take two of the dough rectangles from the refrigerator. Leaving two in there for the time being. Roll one rectangle of dough out and place into prepared sheet pan making sure to lay the long edge of the dough along the short edge of the pan. Repeat with second rectangle of dough making sure to overlap dough and sealing the seam. Trim and shape edges of the crust. (Pro tip which we learned after making it, make sure to have a defined edge of crust, this will help keep fruit mixture from spilling over the edge of your pan).
7. Add fruit mixture into the crust with a slotted spoon, making sure to drain juice before placing into crust.
8. Take the last two rectangles of dough and roll them out. Using star cookie cutters, cut stars of different sizes. Spread over fruit in any design you’d like!
9. In a small bowl, beat egg with 1 tablespoon of water. Use a brush to brush crust edges and stars with egg wash. This will make your crust a golden brown after baking!
10. Bake on 400 degrees for 45 minutes.
11. Allow to cool before serving. And we recommend a scoop of vanilla ice cream as a delicious addition.