For the pastry, in a medium bowl combine the flour, salt, and sugar. Mix until combined.

Add the butter, and using your fingers or a pastry cutter, rub the butter into the flour mixture until pea-sized pieces of butter remain.

Add the water a few tablespoons at a time and mix. Continue adding water until the dough forms a ball.

Divide the dough into two pieces.

Flatten each piece into a 4-inch disk. Wrap in plastic wrap and chill for at least 30 minutes.

Place a baking sheet in the oven and heat the oven to 400 degrees F.

Remove the pie pastry from fridge, and allow it to sit at room temperature for about 10 min.

Mix the fruit, sugar, lemon juice, vanilla extract, and tapioca. Let stand for about 15 minutes.

On a lightly floured surface, roll one pastry disk to fit a 9-inch pie plate.

Fit the pastry into the pie plate, leaving a bit of overhang. The overhang will be used to crimp the sides edges of the pie.

Place the pie filling into the lined pie plate. Chill in the fridge while rolling out the other pastry disk.

On a lightly floured surface, roll out the second pastry disk.

Remove the pie from the fridge and place pieces of butter on top of the pie filling.

Place the rolled out pastry on top of the filling. Cut slits in the top crust to allow steam to escape.

Crimp the edges of the pie to seal the bottom and top pastry. (I used a small flower cutter to cut flower shapes out of the top pastry, and I used the small flowers to cover the top of the pie.)

Lightly beat the egg in a small bowl. Using a pastry brush, brush the top of the pie with the egg wash.

Place the pie on the pre-heated baking sheet. Bake for 20 to 25 minutes until the crust is golden.

Reduce the oven temperature to 350 degrees F. Continue baking for 35 to 40 minutes until the juices bubble and the crust is golden brown.

Transfer the pie to a wire rack to cool to room temperature for about 1 to 2 hours until the juices thicken.