In a food processor, combine the flour, butter, sugar, baking powder, lemon zest, salt and egg. Press the dough onto the bottom and 1½ inches up sides of a 9 inch springform pan with a removable bottom.
Chill the crust for 10 to 15 minutes. Then bake for 10 minutes or until light golden brown. Cool and release the sides of the pan.
GLAZE
In a large saucepan, crush the berries with the back of a large spoon. Add the sugar, cornstarch and salt and mix well.
Heat over medium heat until thickened and clear.
FILLING
Arrange the fresh berries in the baked shell and sprinkle the 2 tablespoons sugar over the top.
Pour the glaze over all the fresh berries and chill for at least 1 hour.
Cut into wedges and serve with sweetened whipped cream or softened vanilla ice cream, if desired.