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- 1 1/2 cups all-purpose flour
- 1/4 cup very cold sweet butter
- 1/4 cup shortening
- 1/4 cup 1ce-cold water
Place flour in a bowl. “Cut” the butter and shortening into the flour with two knives or a pastry blender until pea-shaped lumps are formed. Add water gradually, using a fork to gather the dough (you may use your hands if you work quickly so as not to warm the butter/shortening). Use only as much water as needed to form the dough into a self-clinging ball. Divide in two. Wrap in plastic and refrigerate at least 30 minutes, until firm.
When ready to make a pie crust, lightly flour the rolling pin and pastry board. Press down on one ball of dough with the rolling pin. Starting at the center, roll out dough in circle in only one direction at a time, first to the top, then to the sides, then to the bottom. Do not roll back to the center. Flip the dough over once so it does not stick to the board.
When the dough is the desired size (about 10 inches around), fold it in half and slide it into the pie plate. Unfold the dough, trim, and if you are making a 1-crust pie, crimp the edges.
Refrigerate for 30 minutes longer to allow the dough to relax. Wrap remaining dough in foil, date the package, and freeze for up to 2 months.
If making a 2-crust pie, do not crimp edges of bottom crust. When bottom crust is filled, roll out second half of dough; moisten edges of bottom crust, place second crust over filling, and crimp edges together with fork or fingers to seal.
- Dough for 2 nine-inch pastry shells. (See below)
- 3 Cups of Sour Cherries
- 1/4 cup all-purpose flour
- 1/2 cup sugar plus one tablespoon
- 1 tbs. ground cinnamon
- 1/8 tsp. ground allspice
- Juice of one lemon
- Grated rind of one lemon
- 3 tbs. sweet butter 1 large egg beaten with 1 tablespoon water + 2 drops of white vinegar
Preheat the oven to 375 degrees.
Roll out half of the dough to fit 9-inch pie plate, leaving ½ inch overhang. Refrigerate until ready to fill.
Put the cherries into a mixing bowl. Add the flour, ½ cup sugar, depending on tartness of the cherries, the cinnamon, allspice, lemon juice and lemon rind. Toss the mixture, place it in the prepared pastry shell, and dot with butter. Moisten edges of bottom crust with cold butter.
Roll out the remaining half of dough to a 10-inch circle and place it over the cherries. Tuck the top crust under the bottom crust and crimp the edges. With a knife make several vents on top. Brush the top with egg wash (egg, water & vinegar beaten together), and then sprinkle with the remaining tablespoon of sugar.
At the restaurant we typically do a lattice top for our Cherrie Pies. To do this, roll out the second half of the dough as above. Before cutting, brush the dough with the egg wash and then cut strips about an inch wide. Lay the strips over the top, lacing them over and under into the lattice.
Bake 15 minutes, Reduce temperature to 350 degrees, and bake the pie 30 minutes longer, until the crust is golden brown and the filling is bubbling lightly.