|| Crust || Put flour and salt in a medium mixing bowl. Grate the chilled butter into the flour salt mixture and add in the oil. With a large fork cut the butter into the flour until the flour starts to look yellow in color and the butter chunks are pea sized.

In a small bowl mix the yolk, ice water and rice vinegar and pour into the flour butter mixture. Mix with a large fork until it becomes too tough and dump onto a cold clean surface and knead just until the dough comes together. Form into a disk and cover with plastic wrap and chill in the fridge for at least a half an hour and up to 48.

|| Filling || Preheat the oven to 400 degrees.

Place the marionberries, sugar, corn starch and lemon juice into a medium saucepan over medium-high heat and mix with a wooden spoon until the filling starts to thicken to a pudding consistency.

Roll out the chilled dough into a ten inch round disk and place on stoneware. Pour the marionberry mixture in the center. Fold the outer crust inwards and top with chunks of goat cheese to your preference. Place in the preheated oven for 40-45 minutes.