On a calmly floured floor, roll half of All-Butter Piecrust right into a 12-inch circle (about 1⁄8 inch thick). Switch to a 9-inch pie plate, gently urgent dough into backside and up sides of plate. Trim extra dough to 1⁄2 inch past fringe of plate. Unfold pie filling into ready crust.
On a calmly floured floor, roll remaining All-Butter Piecrust right into a 12-inch circle (about 1/8 inch thick). Utilizing a small ornamental cutter, minimize out shapes in heart of dough; reserve cutout items of dough. Fastidiously place dough on filling, centering space with cutouts. Trim extra dough to 1⁄2 inch past fringe of plate. Gently press edges of dough collectively; fold edges beneath, and crimp as desired. Freeze for quarter-hour.
Place oven rack in backside third of oven. Preheat oven to 400°F (200°C).
In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water. Utilizing a pastry brush, brush egg wash onto crust. Place reserved cutout dough items on crust as desired, gently urgent to stick. Sprinkle turbinado sugar on high.
Bake till crust is golden brown, about 40 minutes, protecting edges with foil throughout last quarter-hour of baking to stop extra browning. Let cool utterly on a wire rack. Serve with Crème Anglaise. Retailer in an hermetic container for as much as 3 days.
