Roll out the dough on a piece of baking paper (well-sprinkled with flour) into a round, roughly 14-inch (35 cm) in diameter. Transfer the dough with baking paper onto a baking tray.
Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch (5cm) border (leave out the fruit juice that will be at the bottom of the bowl), then place the raspberries on top.
Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough over fruits.
Brush the edges of the dough with milk / cream / beaten egg, sprinkle with sugar.
Bake for about 40 minutes, or until the dough is golden brown and the filling bubbling. It may be a little shorter or longer in your oven, just observe the color of the dough.
Leave to rest for about 10 minutes, then cut into servings.
Enjoy!