Preheat oven to 350°F.

Cut the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

Add the ice water one tablespoon at a time until the dough comes together.

Roll the dough into a thin rectangle on a sheet of parchment paper sized for a rimmed baking sheet.

Transfer the parchment and dough to the baking sheet. Press the dough into the corners if needed.

Refrigerate while preparing the filling.

Bring the water to a boil in a saucepan.

Reduce heat to low and stir in the butter until melted.

Add the flour and salt. Stir continuously for 1-2 minutes until the mixture becomes very thick.

Remove from the heat. Stir in the vanilla and almond extract.

Cool for about 15 minutes.

Gradually mix the beaten eggs into the cooled mixture until smooth.

Spread the filling evenly over the chilled crust using an offset spatula or the back of a spoon.

Toss the berries with ½ tablespoon flour.

Scatter the berries evenly over the filling and gently press them into the batter.

Bake for 50-55 minutes, or until puffed and lightly golden.

Cool for about 20 minutes before glazing.

Whisk together the powdered sugar and lemon zest.

Stir in the lemon juice until smooth, adding a little more juice if needed for a pourable consistency.

Drizzle over the slightly cooled pastry before serving.