1-First Steps: Making the Dough Combine 1 1/4 cups all-purpose flour, 1/4 teaspoon fine sea or table salt, and 1 1/2 teaspoons granulated sugar in a bowl. Cut in 8 tablespoons cold unsalted butter until the mixture looks like small peas, then mix in 1/4 cup plain yogurt or sour cream and 3 to 4 tablespoons cold water until it forms large clumps. If needed, add a bit more water to help it come together, shape into a flat packet, wrap in parchment, and chill for 1 to 2 hours or up to 4 days for that perfect tenderness.

2-Preparing and Baking: Step 1 Mix 3 1/2 cups berries, stone fruit, or other fruit (chopped or thinly sliced), a pinch of salt, juice of half a lemon or lime if using, 1/4 cup granulated sugar, and 1/2 to 1 1/2 tablespoons tapioca flour or starch in a bowl, then set aside to let the flavors meld.

3-Preparing and Baking: Step 2 Preheat your oven to 400°F and roll out the chilled dough on a floured surface to about 14 inches round, transferring it with parchment to a baking sheet for easy handling.

4-Preparing and Baking: Step 3 Spoon the fruit filling into the center, leaving a 2- to 3-inch border, then fold the edges over the fruit, pleating as you go to create that rustic look.

5-Preparing and Baking: Step 4 Optionally, brush the crust with 1 egg beaten with 1 teaspoon water and sprinkle on turbinado or coarse sugar for a crisp finish.

6-Preparing and Baking: Step 5 Bake for 30 to 35 minutes until the crust turns golden and the fruit is bubbling, then cool for 20 minutes on a wire rack before serving warm or at room temperature, perhaps with softly whipped cream or vanilla ice cream.