Combine the flour and salt in a large mixing bowl or in the bowl of a food processor. Mix or pulse to combine.

Cut the butter into the flour with a pastry cutter or if using a food processor, pulse until mixture is coarse.

Add water 2 tablespoons at a time, mixing or pulsing, until mixture holds together. Do not keep processing until it forms a ball -- you just want dough that is moist enough to hold together when pinched.

Empty dough onto a large pastry mat and pat it into a big rectangle. It should be moist enough to hold together, though it will crumble slightly. Press it into a compact block, then wrap tightly and chill for several hours.

When ready to use, cut the block in half so you'll have enough for a top and bottom crust. Bring to room temperature. Roll one half on a floured surface into a large circle. Transfer to a 9 ½ inch pie plate and trim edges. Cover and chill.

On a large sheet of parchment, roll the second half of the dough into a large square -- about 10x10. Using a pizza cutter, score into 8 to 10 strips. Do not separate, just store.

Set the scored dough square on a tray and keep in the refrigerator until you are ready to make your lattice.

Fill pie with whatever fruit filling you are using.

Drape 4 or 5 strips of dough across the top. Weave remaining pie strips through.

Brush with cream and sprinkle with coarse sugar, then bake as directed.