Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingertips for this step.
3. Add the beaten egg and mix until the dough comes together. If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
5. In a separate bowl, mix together the lingonberries, brown sugar, cinnamon, and cornstarch until the berries are well-coated.
6. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and gently press it into the bottom and sides.
7. Pour the lingonberry mixture into the prepared pie crust, spreading it evenly.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
9. Remove from the oven and let cool for at least 15 minutes before serving to allow the filling to set.
10. Serve with a generous dollop of whipped cream on top for an extra indulgent treat.