2 cups unbleached, all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
1/2 cup ice water (add a tiny bit more, if necessary)
Stir the salt into the flour in a large bowl. Cut a 2 tablespoon piece off one stick of butter and set aside to dot the filling later. Cut the remaining butter (14 tablespoons) into pieces and add to the flour. Using a pastry blender or two sharp knives, “cut in” the butter until well-distributed and no large chunks remain. Add 1/2 cup ice water while tossing the mixture with a fork. Add a small amount of additional water if necessary and continue tossing gently just until all of the flour is moistened and holds together when pressed. Do not stir vigorously or the crust will be tough!
Turn the dough out onto a lightly floured board or counter and press together into a disc. Cut in half and set one half aside. Roll out the other half into a circle a couple inches larger than your pie pan. Place in the pan allowing it to hang over the edge. Fill with fruit filling and dot with reserved 2 tablespoons butter. Using a sharp paring knife, trim the edge of the dough so it comes just past the edge of the pan. Roll out the second disc into another circle about the same size as the first. Place over the fruit filling and trim so it hangs over the edge of the pan by about 1 inch. Now, tuck the edge of the top crust under the edge of the bottom crust and press to seal well all around the pan. Then make a decorative edge with your thumb or by pressing with fork tines. This keeps the juices from bubbling down under the bottom crust and burning.
Cut a small hole, about the size of a Cheerio in the center of the crust to allow steam to escape, then cut slits or a design in the top, being careful not to accidentally cut through the bottom crust. If desired, brush or spray the top lightly with water and sprinkle evenly with sugar. (I like the coarse turbinado sugar like Sugar in the Raw.)
Bake in a preheated oven as directed in your pie recipe until the crust is golden and the juices are bubbling through the hole in the center of the pie. Cool on a wire rack. I like to set a large rack over the kitchen sink for the best air circulation. This keeps the bottom crust from getting soggy.
