Any-Fruit Pie with Classic Pie Dough

Preheat oven to 425°.

Whisk together sugar and tapioca flour. Add berries or stone fruit, lemon juice, and vanilla, tossing until well combined in a large bowl.

Let Classic Pie Dough (directions below) stand at room temperature for 10 minutes. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to 1 inch beyond edge of pie plate; fold excess under and crimp as desired. Fill with berry mixture.

Roll out remaining disk of dough to ⅛-inch thickness. Cut dough using a 2-inch round cookie cutter. Arrange rounds on top of berry mixture. Freeze pie for 20 minutes or refrigerate for up to 3 hours. Brush dough with beaten egg, and sprinkle lightly with additional sugar, if desired.

Bake for 10 minutes. Reduce oven temperature to 375°; bake until crust is golden brown and filling is bubbly, 45 to 50 minutes more. Let cool for 2 hours before serving. Store, covered, at room temperature for up to 2 days.

For Classic Pie Dough

Stir together flour, sugar, and salt in a medium bowl. Add butter, tossing to coat with flour mixture. Using your fingers, press butter into small flat pieces about the size of almonds or smaller, or cut in butter using a pastry blender.

Stir together ¾ cup water and vinegar in a measuring cup Add 6 tablespoons water mixture to flour mixture. Using your fingers, toss flour and water mixture together until a dough starts to form. Add remaining water mixture, 1 tablespoon at a time, as needed, until a shaggy dough forms and holds together when squeezed. Turn out dough onto a lightly floured surface, and knead a few times, just until dough holds together.

Divide in half and shape into 2 disks. Wrap each disk tightly with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.