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1
Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
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2
Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out.
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3
On a lightly floured work surface, roll out the dough to a 10-inch round.
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4
Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan.
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5
Press the dough over the bottom and sides of the pan.
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6
Trim the edges to about 1/2-inch.
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7
Toss the fruit with the sugar, lemon, and cornstarch.
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8
Pile the fruit into the pie shell and dot with the butter.
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9
Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit.
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10
Trim, and crimp the edges.
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11
Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze.
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12
Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes.
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13
Cover the edges with aluminum foil if they brown too fast.
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14
Cool on a rack before serving.
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15
Serve with vanilla ice cream.
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16
2 cups all-purpose flour, plus more for rolling
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17
3 tablespoons sugar
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18
1/4 teaspoon salt
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19
1 lemon, zested and finely grated
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20
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
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21
1 egg yolk
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22
2 tablespoons ice water, plus more if needed
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23
Combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
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24
Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
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25
Add the egg yolk and ice water and work that in with your hands.
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26
(Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.)
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27
Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky.
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28
If it's still crumbly, add a little more ice water, 1 teaspoon at a time.
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29
When you get it to the right consistency, shape the dough into a disk and wrap it in plastic.
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30
Put it in the refrigerator and chill for at least 30 minutes.
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31
Yield: enough for 1 double-crust pie or crostata
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32
Inactive Prep Time: 30 minutes
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33
Ease of preparation: intermediate
