01/ preheat oven to 420-425˚F
02/ in the freezer, chill large mixing bowl and pastry cutter
03/ sift flour and salt and mix together. using the pastry cutter, combine butter and flour mixture until thoroughly combined.
04/ once combined, slowly incorporate ice water (tablespoon by tablespoon) until dough begins to form. (do not overwork or else the dough will not be flakey when baked.)
05/ with water-coated hands, split the dough into two even pieces. roll into a ball and flatten out into a disc. cover with plastic wrap and place in the freezer for at least 30 minutes.
06/ in the meantime, combine all of the ingredients for the filling. taste test if necessary, (always). refrigerate until the dough is ready to be rolled out.
07/ when chilled, take out one disc of dough. flour the surface and rolling pin. from the middle towards the edges, roll out the disc until it's about 1/4" thick. (*note: the dough will most definitely fall apart. just keep smushing it back together until there are no holes.)
08/ spray your pie pan with canola oil. roll the dough onto the rolling pin and transfer it to the pan. roll out into the pan and begin to push dough into the creases and edges of the tin. pour filling into the tin and place in freezer.
09/ repeat step [07] with the second disc.
10/ use a pizza cutter or knife to cut dough into 8 strips, each about 1" long. 11/when done, take out your unfinished pie. create a design of your own or make a lattice crust on top.
11/ freeze one last time for about 10 minutes. take out. brush with oil and sprinkle turbinado sugar on top. cover edges with aluminum foil to prevent them from burning.
12/ bake for 45 minutes, taking off the foil after 20 minutes. let cool before cutting and eating. it will be very hot.
