In a large bowl, whisk together flour and salt (½ tsp).

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Work quickly to keep the butter cold. • Mixture resembles coarse crumbs with pea-sized butter pieces

Gradually add ice water (¼ cups)water (1 tsp), mixing until the dough just comes together.

Don't overmix the dough.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C).

In a separate bowl, mix together seasonal fruit (4 cups), sugar, cornstarch (1 tbsp), and lemon juice (1 tbsp).

Fruit is evenly coated with sugar and cornstarch • Smell the fresh fruit and lemon

On a lightly floured surface, roll out the dough into a 12-inch circle.

Transfer the dough to a baking sheet lined with parchment paper.

Arrange the fruit mixture in the center of the dough, leaving a 2-inch border.

Fruit is piled high in the center, leaving a clean border

Fold the edges of the dough over the fruit, pleating as needed.

Don't worry about making it perfect; the rustic look is part of the charm.

Brush the crust with egg (1 whole) wash and sprinkle with sugar, if desired.

Crust is evenly coated with egg wash

Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly.

Crust is golden brown and fruit is bubbly • Smell the sweet baked fruit and buttery crust

Let cool slightly before serving.