In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

Drizzle ice water a tablespoon at a time, stirring gently until the dough just comes together. Form into two discs, wrap in plastic, and chill for 20 minutes.

While the dough chills, prepare your filling. If using fresh fruit, cook it down with a tablespoon of sugar and a sprinkle of cinnamon until thickened; if using jam, stir in a teaspoon of lemon juice.

On a floured surface, roll each disc to about 1/8-inch thickness. Cut into 4–5 inch circles with a glass or cookie cutter.

Place a tablespoon of filling in the center of each circle, brush edges with beaten egg or water, fold over into a half-moon, and crimp edges with a fork.

In a heavy skillet or Dutch oven, pour oil to a 1–1.5 inch depth and heat to 350°F (175°C). Test with a small bit of dough; it should sizzle.

Carefully lower 2–3 pies at a time into the oil, turning once, until golden brown on both sides, about 2–3 minutes per side.

Remove pies with a slotted spoon to a paper towel-lined plate. Dust generously with sugar and cinnamon while still warm.

Let pies cool just enough so the filling isn’t lava-hot, then enjoy with a scoop of vanilla ice cream or strong coffee.