Homemade Fruit Pies

      From Elisha Joyce

      For the flaky dough:
      2.5 cups flour
      1 TBSP sugar
      1 tsp salt
      2 sticks (1 cup) butter, chilled and cut into 1/2 inch cubes
      10-14 TBSP ice water
      1. Using a food processor, pulse the flour, sugar, and salt several times until mixed well.
      2. Add the cubed butter and pulse 8-10 times. (NOTE: DO NOT OVERPULSE. The key to having a flaky pastry crust is making sure the butter (the fats) remain about pea-sized.)
      3. Slowly add the water about 2 TBSP at a time and pulse once or twice after each addition. The dough should begin to clump, but will still be very dry in the bowl of the processor.
      4. Pour the mixture into a large bowl and begin lightly kneading the mixture until it all begins to stick together. (If it is still too dry, drizzle a little more water (about a tsp at a time) into it and toss the mixture with a fork. You want the dough to be sticky enough to adhere together without crumbling, but you don't want it to be wet. Also, do not over-knead.)
      5. Form two discs out of the mixture, sprinkle flour over the discs, and wrap in plastic. Chill in the fridge for at least 30 minutes prior to using. (If you won't be using both, you can freeze the extra one for later.)
      At this point, preheat your oven to 400 with the rack in the center of the oven, and place a cookie sheet on the rack to heat along with the oven.
      For filling:
      FRESH MANGOS: I recommend champagne mangos, which are readily available right now. They are very sweet and don't require additional sugar before baking.
      FRESH STRAWBERRIES: Hull and dice the strawberries and toss them in a little bit of granulated sugar and a pinch of salt.
      APPLES: Granny smith are the best because of their tartness. Peel, slice, and dice apples, then toss them with a bit of granulated sugar, cinnamon, and vanilla. (Think of apple pie.) You can also add in diced pecans or walnuts.

      To make the pies:
      Roll the dough on a floured surface until it is about 1/3 inch thick. Then, cut rounds using a large ring, preferably about 5" in diameter. (The key for flaky crust is not to overwork the dough!)
      Spoon 1 to 2 tablespoons of filling onto the dough, use a second disc to cover the mound, and then seal the edges of the pie with a fork. Brush the top of the pie with egg wash and sprinkle decorative sugar (if you have some). Gently press down to flatten and evenly distribute the filling and snip or cut 2 small slits in the top of the pie.
      Bakes pies at 425 for 15-18 minutes, or until golden brown. Serve warm with fresh whipped cream. They are also wonderful cold!