1 disk of Three Babes Pie Dough (if you're going for a lattice top, you'll only need 1 disk. If you're making a double crust pie, buy 2 disks. You'll have scrap that you can use later).
1 tbsp. Unsalted Butter, cut into small cubes
About 1/4 cup Sugar
2 1/4 lbs. Prepped Seasonal Fruit (apples, pears, etc.) cored and de-seeded
1 tbsp. Lemon Juice
1 tsp. Lemon Zest
Preheat oven to 425 degrees. Let your dough defrost until it's fully at room temperature. (No cheating! Rolling out icy dough is a chore and will yield an uneven crust). When it's come up to temperature, lightly flour a smooth surface and a rolling pin and methodically roll the dough into a 18 inch wide 1/8th inch thick circle. Butter your pie pan, and then lay the dough over the pan evenly, tucking the dough into the corners so it's flush up against the edges. Place the shell into the refrigerator for at least 30 minutes to chill. Now roll out the lattice so it's 1/8 inches thick and set aside.
In a big mixing bowl, mix your fruit, butter, sugar, lemon juice and zest and a pinch of salt. (If you're working with particularly sweet fruit, don't add too much sugar. If your fruit is a little on the tart side, you can be a bit more heavy handed.) Add cornstarch (or thickener of your choice), and mix until the fruit is evenly coated. When the ingredients are well-mixed, pour them gently into the pie crust.
Cut the lattice dough into 3" inch thick strips and weave them over the pie. Cut off the extra bits and fuse the lattice into the crust by pinching the two doughs together. Crimp the edges of the crust with your fingertips and brush the dough with a little cream wash. Finish by sprinkling sugar over the pie and place in the oven on a sheet pan for about 15 minutes, then turn your oven down to 350 and continue to bake the pie for approximately 50 minutes, or until the juices are bubbling and the crust is nicely browned.