INGREDIENTS
1 pint
Blueberries
1 pint
Raspberries
1
Egg, large
3
Egg yolks, large
2 1/4 cups
All-purpose flour
3 tbsp
Cornstarch
16 2/3 tbsp
Granulated sugar
1
Powdered sugar
1/4 tsp
Salt
1 tsp
Vanilla extract
3/4 cup
Pecans
12 tbsp
Butter, unsalted
11/16 cup
Buttermilk
1 cup
Whole milk
6 tbsp
Water