Fig Pie with Jammy Filling

Instructions:

1. Combine flour, salt, and sugar in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
4. In a large bowl, toss the quartered figs with granulated sugar, brown sugar, cornstarch, cinnamon, salt, and lemon juice. Let the mixture sit for 10 minutes to create a natural syrup.
5. Preheat the oven to 425°F (218°C).
6. Roll out the chilled dough and fit it into a 9-inch pie plate, crimping the edges.
7. Pour in the fig mixture and dot the top with cubed butter.
8. Top with a second rolled crust (full or lattice), seal the edges, brush the top with beaten egg wash, and sprinkle with turbinado sugar.
9. Bake for 45 minutes or until the crust is golden brown.