ReadyMade: Instructions for everyday life

Preheat oven to 425°F. In a large bowl combine fruit, sugar, cornstarch, and 1/8 tsp. salt. Let stand 15 minutes.

Meanwhile, in food processor, add flour, 1 teaspoon salt, and the 1 cup cold butter. Cover and process with quick pulses until mixture resembles cornmeal with a few large pieces remaining. With processor running, quickly add water through feed tube. Stop processor as soon as all water is added. Divide mixture in half and shape into two discs.

On a lightly floured surface, roll 1 disc of dough into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin and unroll into 9-inch pie tin, pressing to remove air pockets. Fold under extra pastry; pinch edge all the way around to form a crust. Pour fruit mixture into crust; dot with remaining butter. Brush edge of crust with cold water.

On a lightly floured surface roll out remaining pastry. Cut into 1/2-inch-wide strips. Lay half of strips across top of pie from top to bottom; lay remaining strips from side to side to form a mock lattice top. Trim strips even with edge of pie; press ends into bottom crust.

Cover edge of pie with foil. Bake 30 minutes. Remove foil and reduce oven to 350°F. Slip a baking sheet under pie to catch drips. Bake 30 to 45 minutes more or until thick juices bubble through lattice. Cool.