Double-Crust Fresh Fruit Pie Pastry

You need a pastry with a modicum of solidity, which will not be all too softened by the juices running out of the fruit. Although the fragile pastries offered are perfectly usable and most pleasant for deep dish pies, I recommend that, for a two-crust fruit pie, you prepare this formula; an all-purpose flour crust will be more resistant to abundant fruit juices. In this recipe I use the technical pastry language exp