1. In a bowl, whisk together flour, sugar and salt. Add 6 tablespoons cubed butter and incorporate into the flour with a pastry blender. Once blended add the remaining 2 tablespoons of cubed butter. The flour and butter will be course and crumby. Add the cold water 1 tablespoon at a time, blending with your hands between each addition. Once a soft pliable dough forms, wrap and clingfilm and chill in the refrigerator for 30 minutes or up to overnight.
2. In the meantime prep the fruit fillings. In two separate bowls, combine all the ingredients for each filling. Set aside and let rest.
3. Preheat oven to 350 degrees F.
4. On a well-floured surface, divide the dough in half. Roll out one of the doughs out about ¼-inch thick. Place a Mason jar lid and cut out the dough to fit the lid. Place the dough inside each Mason jar lid and place on a baking sheet. Pierce the bottom of each dough with a form and blind bake for 2-3 minutes.
5. Fill each lid with the desired fruit filling.

For a lattice topping: With the remaining half of the dough, roll out into ¼-inch thickness. Using a knife or pizza cutter for precision, cut thin horizontal strips. Place three across (horizontal) the mini pies and then three more strips vertical weaving in between each strip of dough. Edge the pies then brush with the beaten egg and sprinkle with raw sugar.

For a double pie crust: With the remaining half of the dough, roll out into ¼-inch thickness. Trace the same size of the Mason jar lid into the dough. Place the circles of dough over each pie. Pinch the edges, and with a paring knife, piece the top of each pie, creating three little holes. Brush each pie with the egg wash and sprinkle with sugar.

1. Bake the mini pies for about 15-20 minutes or until golden and bubbly.
2. Transfer immediately to a cooling rack and let cool completely before serving.