What type of crust would be best for a pie made with fresh uncooked fruit?

The best crust for a pie made with fresh, uncooked fruit depends on your preference and the type of fruit. Here's a breakdown of common crust options:

For a classic, buttery crust:

* Double crust: This is the traditional option, with a bottom and top crust. It's good for holding in moisture and keeping the fruit from spilling out.

* Single crust: This is a good option for fruit pies that are not too juicy, like apple or peach. It's lighter and less filling than a double crust.

* Lattice crust: This is a decorative option that allows the fruit to show through. It's best for fruits that are not too juicy.

For a flakier, crispier crust:

* Puff pastry: This is a buttery, flaky dough that is perfect for fruit pies. It has a light and airy texture and provides a nice contrast to the fruit.

* Shortcrust pastry: This is a rich and buttery crust that is also very flaky. It's a good option for fruit pies that are not too juicy.

For a more rustic crust:

* Graham cracker crust: This is a simple and easy crust that is perfect for fruit pies. It has a sweet and nutty flavor.

* Oatmeal crust: This is a hearty and flavorful crust that is perfect for fruit pies. It has a nice crunch and pairs well with the fruit.

Tips for choosing the right crust:

* Consider the juiciness of the fruit: Juicy fruits like berries and cherries need a thicker crust to hold in the moisture.

* Think about the flavor profile: A buttery crust pairs well with most fruits, while a graham cracker or oatmeal crust can add a different flavor dimension.

* Experiment: Don't be afraid to try different crusts until you find your favorite.

Ultimately, the best crust for your pie is the one that you enjoy the most.