1. Preheat oven to 350-degrees.
2. In a large bowl, or food processor ( we love using the food processor), pulse or whisk all ingredients together. In the food processor, the dough ball will quickly form, do not over mix. the minute it turns into a ball, remove.
3. Chill the dough. Wrap dough in parchment paper, and then put it into a zip lock baggie in refrigerator for at least 30 minutes.
4. Flour a “flour sack cloth” and your rolling pin.
5. Press the chilled dough flat. cut in half. Reserve the second half of dough for the top of pie.
6. Roll out the dough to fit into a 9″ pie plate. Try to make the crust about 1/4″.
7. Carefully slide your hand under the cloth centering it under the crust. Using the cloth will help you place the crust with ease into pie plate. Flip the crust gently into the pie plate.
8. If crust cracks not to worry, simply push the dough back in place with your fingers.
9. Place sliced fruit into bottom pie crust.
10. Top fruit with small  pieces of diced butter.
11. Cover fruit and butter with second crust. Polk holes in top using a fork or make a design. Crimp edges using your fingers or use fork and press crusts together.
12. Other fruit options and combinations: apple/pear, apple/berry, apple rhubarb, apple/peach

Pie Crust

1. With food processor, combine flour, salt and sugar.
2. Add 1 Cup cold butter pieces and pulse the machine until mixture resembles coarse meal.
3. Gradually add 1⁄4 Cup, or less, iced water or iced orange juice and process just until dough begins to form into a ball and holds together.
4. Divide dough in half.  Wrap and chill in the refrigerator for at least 30 minutes. This crust can be made the day before.
5. Once you take it out from the refrigerator, give it 10 minutes to soften.
6. Roll dough out on a well floured “Silpat” or plastic wrap as shown in our CGK  video.
7. Make sure your rolling pin is also well floured.
8. Take one half of the dough and roll it out. Place the crust on the bottom of your pie plate.
9. Fill the pie crust with your fruit.
10. Roll out second pie crust for the top of your pie. Cut out a few shapes or use the tip of a fork to add air holes for your pie to breathe while cooking.
11. Top pie with second crust, crimp or use a fork to seal the edges of your pie.
12. Sprinkle top with a little cinnamon and sugar.
13. Place pie in a preheated 400- degree oven for 15 minutes.
14. Lower heat and continue baking at 350-degrees for approx. 45 minutes to 1 hour longer, or until hot and bubbly and crust is nice and browned.
15. If the crust looks like its browning too fast, take a pie crust cover and gently lay it over the top of the pie.
16. Once done, allow the pie to cool a little before serving.