Add the thickening agent. I like ClearJel. It thickens nicely, is tasteless, and bakes clear, not cloudy. Cornstarch works well, too. Stir to combine.
Whisk 1 egg yolk with a few teaspoons of water and brush over the entire pie crust. This will help prevent a soggy crust and create beautiful browning.
Pile in your fruit and spread evenly. Don't smash it. You'll see that the thickening agent has dissolved and is now translucent. This is nice to use for fruit pies to keep the bright color.
Add the topping. Be generous as some of the topping will bake down into the pie. I like to make irregular shapes and sizes and leave some fruit peeking through for a pretty contrasting color.
Bake in a preheated 400F oven for 20 min, then reduce the heat to 350F and bake an additional 40 min. Tip: bake on a lined cookie sheet and loosely tent with foil if needed to prevent edges from over-browning.
Need a reliable pie crust? I have one! Visit me at A Food Lover's Life!