In a large bowl, mix together flour, sugar and salt.

Add your cubed butter and cut it into the dough using a pastry cutter.

When butter and flour have come together forming little pea size clumps, mix in the water.

Once everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl.

Separate the dough into two discs and wrap in plastic wrapping.

Refrigerate dough for at least an hour before using, or freeze up to 1 month.

Preheat oven to 350 degrees.

Once cold, roll out dough on a lightly floured surface.

Line a 9-inch pie dish with bottom crust and trim the edges.

Pour fruit mixture into crust; dot with butter.

Roll out remaining pie crust disc and cover pie, pinching the top and bottom crusts together to seal.

With excess dough, roll and cut into leaf shapes. Lay on top of top crust.

Lightly brush crust with beaten egg and sprinkle with cinnamon and sugar.

Cover with lightly fitted foil.

Bake for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown.

Cool on wire rack before serving.