This pastry is crumblier than ordinary pie dough, but its richness makes a delicious base for the tartness of the fruit filling.

Makes 2 pastry shells.

2 cups flour
¼ cup sugar
Pinch salt
1½ sticks (12 ounces) unsalted butter, very cold, cut in half-tablespoon
pieces
2 tablespoons lemon juice or ice-cold water
2 large eggs

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Put the flour, sugar, salt and butter in the bowl of a food processor and process, off and on, to cut the butter into bits. Add the lemon juice or water and eggs, and process just until the dough forms a clump. Divide it in two equal balls and wrap each, flattened slightly, in plastic.

Chill thoroughly, for at least an hour.

One at a time, keeping the other piece chilled, roll out each piece of dough ⅛-inch thick on a well-floured board. Lay one pastry sheet in a 9-inch pie plate and trim the edges, leaving a half-inch overhang. Cut the other sheet in ½-inch strips of varying lengths.Wrap the shell and strips separately in plastic and chill thoroughly.