To make the crust, Mix together the flour, psyllium, sugar, and salt in a bowl. Using a pastry blender or a fork, cut the cold butter into the flour mixture until the butter bits become smaller and the mixture looks like coarse sand. Place the bowl with this mixture in the freezer for 5-10 minutes (you want the butter cold!). Remove the bowl from the freezer, then add the ice water. Using a wooden spoon or spatula (not your warm hands!), incorporate the water into the flour and butter mix until a rough dough starts to come together. At this point, dump the dough out onto a piece of plastic wrap and knead it a few times to form it into a cohesive ball of dough. Flatten the ball into a disc, wrap it in the plastic, then let it rest in the fridge for 30 minutes.

While the dough is resting, pre-heat your oven to 425 degrees and line a baking sheet with parchment or a silpat. Add all of the ingredients for the filling to a bowl, then toss everything together until the fruit looks evenly coated in the arrowroot. Set this mixture aside while you wait for the dough to rest.

After 30 minutes, remove the dough from the fridge. Gently flour your work surface, then unwrap the disc of dough and place it on the prepped surface. Roll the dough out into a rough circle until it’s about an 1/8 of an inch thick or approximately 10 to 12 inches in diameter. Transfer the dough carefully to the prepared baking sheet. Give the filling mixture another stir, then spoon it into the center of the dough leaving at least an inch and a half border of dough surrounding it. Fold up the border of dough up onto the fruit a section at a time until there is none remaining. I find that around 5-7 folds usually does the trick. Sprinkle the exposed crust with sugar if you like, then put the pie in the preheated oven. Bake for 35 to 40 minutes or until the crust is lightly golden and firm and the filling is bubbling. Cool at least 20 minutes before eating.

Makes 1 small 6-inch pie or 4 small servings.