Two Cups Flour

Crust
1 Sift flour into bowl, whisk in sugar and salt. Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter. Continue working the butter until it resembles cornmeal with small pieces of butter.
2 Pour in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
3 Place the two pie crust dough balls in the fridge for two 30 min to an hour to chill. (Can make the day before, set on counter an hour before making pie to soften)
Filling
1 Place fruit in a large bowl.
2 In a small bowl, whisk together sugar, flour, cinnamon, and nutmeg. Pour mixture onto fruit and softly stir with rubber spatula until fruit is coated.
3 Let fruit sit for 10 minutes. 
Make Pie
1 Remove pie crust dough from the fridge.
2 On a lightly floured surface roll out one pie crust to 1/8 inch thickness.
3 Transfer to pie pan. Gently lift sides and press dough into edges of pan, allowinf excess to hang over the sides.
4 Trim extra dough, leaving a half inch flap hanging over rim of pie pan.
5 Spoon filling into crust and place pie in the fridge.
6 Roll out second pie crust and cut into ½ inch and ¼ inch strips.
7 Remove pie from fridge.
8 Using alternating sized strips weave lattice pattern across pie filling. (See notes and pictures above)
9 Trim excess dough from the sides. Place pie back in the fridge for 10 minutes.
10 Preheat oven to 400 F (204 C)
11 Prepare Egg Wash and Cinnamon Sugar Sprinkle.
12 Stir one egg with 1 Tablespoon of milk.
13 Mix 1/4 cup sugar with 1 Tablespoon Cinnamon.
14 Remove Pie from fridge and brush lattice with egg wash.
15 Sprinkle some cinnamon sugar across pie. (save remaining for another pie)
16 Bake 40-45 minutes until crust is golden brown and pie filling is bubbling.
17 Place on wire rack to cool for 10-15 minutes before serving.