Baked Mango Pie

In a bowl, mix flour with sugar and salt, now add the butter and using a fork mix until crumbs are formed

Add egg and water, stir until well combined. Divide the dough into 2 equal parts. Cover each portion with cling wrap. Refrigerate for 30 minutes to 1 hour

Dust the surface with flour. Take one portion of the dough and roll it slightly bigger than pie pan. Grease pie dish .Line the dish with the rolled dough. Trim excess edges. Chill crust for 30 minutes

Preheat oven to 190. Add foil to dish on top of crust completely covering it. Add rice or beans to prevent dough from rising. Bake for 8-10 minutes. Allow the crust to cool completely

In a bowl, mix sugar and cornstarch. Add orange juice, zest and chopped mangoes and toss well. Immediately add the filling to crust and chill for 15-20 minutes

Meanwhile take other portion of the dough, roll it and place over the mangoes. Trim excess edges. Give egg wash to the top layer

This is optional step. To prevent dough wastage, I made design with left over dough and placed on the top layer. Give egg wash to top layer before placing any design dough on it. Arrange required pie leaves and flowers. Give egg wash to it

Make few slits on top layer. This will allow steam to pass through and pie will get cooked properly

Sprinkle sugar on top of the pie and bake for 15 minutes in preheated oven at 180

Add foil on top and bake for 10-15 minutes at 180 deg

Allow the pie to cool completely, detach the bottom of the pie dish incase it's non detachable, leave the pie in the pan. Pie should cool for atleast 3 hours before cutting it. Cut and serve