Mulberry and ricotta pie

Put the mulberries into a pot, add sugar and water and cook for 15min (or until softened) and cool down. Add the cornstach once the mixture is cool. Prepare the crust: mix flour, baking powder, sugar and salt for a few seconds using a blender, Add half of the butter, mix for a few seconds, and repeat for the other half. Move the mixture into a bowl and knead the dough by adding the water one tablespoon at the time. Transfer the dough to a working surface and knead until smooth and uniform. Divide the dough into two parts around 2/3 and 1/3), wrap it with cling paper and let it rest in the fridge for about 30min. Into a bowl mix the ricotta cheese with sugar and cinnamon, then add the egg. Roll out the 2/3 dough and transfer it into a circular pie pan previuosly greased and dusted with flour or lined with parchment paper. Using a fork make some holes into the dough. Spread the ricotta filling on the bottom and then add the mulberries. Add the butter cubes on top. Roll out the 1/3 dough and trasfer it on top of the mulberries. Cut out the excess dough and close by folding down the borders. Cover the top with the egg wash, sprinkle some sugar and cut some outlets. Cover with aluminum foil and bake at 180°C in a pre-heated oven for 45min. Remove the aluminum 15min before the end.