Raspberry & Pear Crostata

Ingredients
crust...
3/4 cup of all-purpose flour
3/4 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 egg
1 tablespoon milk
filling...
1/4 cup cornstarch
2 pears, cubed 1/2 inch pieces
1 container fresh raspberries
1/2 cup sugar
zest of 1/2 lemon
1 egg, beaten
raw sugar


To make crust...
Combine both flours, sugar, and salt in a food processor, blend for 5 seconds. Add butter; pulse until butter is reduced to pea size pieces. Whisk egg and milk in a small bowl to blend, add to processor and pulse until moist clumps form. Gather dough into a ball, flatten into a disk and wrap in plastic wrap. Chill   for at least 1 1/2 hours.
To make filling...
Dissolve cornstarch in 3 tablespoons of water in a small bowl, set aside. Combine pear, raspberries, zest and sugar in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil stirring continuously, mixture should thicken. pear will not be tender and pieces should still be intact. Transfer mixture to a bowl and chill until cool, about 30 minutes.
To make pie...
Preheat oven to 400F. Roll out dough on floured parchment paper to 12 inch round, brush with beaten egg. Mound filling in center of crust, gently spread out leaving a 2 inch border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg, sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbling, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with ice cream.