In large bowl, stir flour and salt together. Using a pastry blender or fork, cut butter into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and stir until mixture holds together in large clumps. Add additional water tablespoon by tablespoon if the dough is still dry. Divide dough into two discs, cover with plastic wrap and chill at least 1 hour.

Roll one pastry disc to a 14 in. circle, about 1/8 in. thick. Place in pie plate, pressing firmly into the sides and bottom of the pan. Trim level with edges of pie pan. Pour in prepared pie filling.

Position oven rack near the bottom of the oven and preheat to 400°F. Roll remaining pastry disc into 12 in. square. Cut into 2 in. wide strips. Cut each strip into fringe by making 1/4 in. wide horizontal cuts, leaving about 1/4 in. of the strip at the left intact.

In small bowl, beat egg with 2 tablespoons water until well combined. Brush edge of bottom crust with mixture. Beginning at outer edge, position strips of fringe facing outwards all the way around the pie. Repeat with a second ring of fringe on top and slightly overlapping the first ring. Continue until top of pie is nearly covered. Reroll dough scraps. Using a 2-1/2 in. round cutter, cut 1 circle. Cut circle into fringe by making 1/4 in. wide strips all the way around the circle, leaving the center 1 in. intact. Position in center of pie. Brush pie all over with egg mixture.

Bake 55-60 minutes or until crust is golden brown. Cool before serving.

Convenience Tip: Substitute 1 package (15 oz.) refrigerated pie crust for crust recipe. Assemble and bake pie as above.