In the bowl of a food processor, mix flour, sugar, salt, and butter. Pulse until the mixture resembles wet sand. Add beaten egg, and pulse to combine.

Add water, 1 tablespoon at a time until the dough comes together, but isn’t sticky.

Remove dough from the food processor, wrap in plastic wrap, and chill 15 min to an hour.

Roll crust to roughly 1/16th inch thick. Cut rounds to fit your pie pans. Place bottom crust in the greased pie tins, pressing to remove any air that might be trapped under the crust.

Fill the tins ⅔ full with the prepared mincemeat.

Cut circles for the tops of the crust. Moisten the edges of the bottom crust with milk and crimp together to seal the edges. Cut a few small slits in the top crust for steam to escape.

Bake 20 min, or until fruit is bubbly and the crust is golden. (We made mini, 4 inch diameter, pies here. If you are baking a full-sized pie you may need to add up to another 20 minutes to the baking time and cover the outside edge with foil so the the crust doesn't get too dark.)