1. Prepare the dough for the crust by whisking together the flour, sugar, salt and nutmeg. Cut in the cold butter quickly, using a pastry cutter or fork, until the mixture begins to form pea-sized crumbs. Slowly pour in the cold milk, stirring until the flour is moist and a dough begins to form. Gently knead (I used my hands) the dough until it forms a ball. Cover the ball of dough tightly in saran wrap and place in the fridge to chill for at least 1 hour.
2. Prepare the filling by combining the saskatoons, cherries, sugar, flour, fresh basil and zest. Toss well then allow the mixture to sit while the dough chills.
3. Preheat the oven to 425 F and place a large piece of parchment paper or a silicone baking mat over a baking sheet. On a lightly floured surface, roll out the dough until you’ve formed a 12″ circle. Carefully transfer the dough to the parchment paper and then place the prepared filling into the middle of the dough, leaving about a 2″ edge all around. Gently lift the edge in overlapping sections to fold over the fruit, sealing the edges as you go.
4. Brush the beaten egg over the dough and sprinkle with sugar, if desired. Bake for 25-30 minutes, or until the crust is light brown. Allow to cool, or serve immediately (with ICE CREAM).

Leftovers will keep in the fridge, covered, for 3-4 days. Remove and reheat before serving.