The filling in these can be varied – peaches, berries, apple, etc. – simply adjust the amount of flour based on how juicy of a fruit you choose. I imagine even a savory filling would be good with this crust as it isn’t very sweet.
While it’s tempting to skip some of the chilling steps, it really does make the dough easier to work with. If the dough starts sticking, pop it back in the fridge or freezer for a few minutes to help the butter solidify.