All Butter, Really Flaky Pie Dough
- Makes enough dough for one double-, or two single-crust pies.
- 2 1/2 cups (315 grams) flour
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (5 grams) table salt
- 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
Sweet Cherry Pie
Preheat oven to 400 degrees
- 4 cups pitted fresh cherries (about 2 1/2 pounds unpitted)
- 4 tablespoons cornstarch
- 2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)
- 1/8 teaspoon salt
- Juice of half a lemon
- 1/4 teaspoon almond extract
- 1 tablespoon cold unsalted butter, cut into small bits
- 1 egg, beaten with 2 tablespoons water
- Coarse sugar, for decoration
I started out by making the crust so that it had plenty of time to chill in the fridge while I prepared the cherry pie filling.
Fill a one cup measuring cup with water, adding a few ice cubes, and set aside. In a large mixing bowl, whisk together the dry ingredients. Dice the two sticks of very cold, unsalted butter in to approx. 1/2 inch pieces and work them into the flour mixture with a pastry blender until they are evenly distributed and about the size of peas.
Note: I realized I only had salted butter so I used it anyways and reduced the teaspoon of salt in the dry ingredients just a tad.
Start gluing together by drizzling approx. 1/2 cup of the ice water on top of the butter & flour mixture. Gather the dough together using a rubber or silicone spatula. Stirring in a little at a time, add an additional 1/4 to 1/2 cup of ice water to bring it all together. Get your hands in there and pull out the doughy clumps and gently kneed them together.
Let the dough chill in the fridge for 1 to 2 hours before rolling it out. Note: This dough will keep in the fridge for approx. a week and even longer in the freezer. To defrost your dough from the freezer, put in in the fridge for 1 day before using it.
It took some time to pit 2 1/2 pounds of cherries, so that’s why I suggest to do it while the pie dough is chilling. (Who knew that a pie that can disappear so fast takes so long to make!?) It’s worth it. Stick with me people. Where were we? Oh yeah. The filling. So once your cherries are pitted, gather the rest of your ingredients.
Gently stir together the cherries, cornstarch, sugar, salt, lemon and almond extract in a large bowl.
Remove your chilled pie dough from the fridge and roll out half of it on a floured work surface to about 13″ round.
Gently place it in a 9″ pie pan, trimming edges to a 1/2″ overhang.
Spoon in the pie filling, discarding most of the extra juice in the bottom of bowl, and scatter the bits of cold butter on top. This is where it gets exciting because It’s starting to look like a pie and you have not ruined it yet! You can now roll out your other puck of dough on a floured surface and drape it over the pie filling leaving a 1 inch overhang that you can fold under the bottom crust, pressing the edges to seal it. Crimp the edges decoratively (or if you’re like me and don’t know how to do the crimping technique, you can wing it). Brush the egg wash on top, and sprinkle with coarse sugar. Cuts slits in the top of the crust using a sharp knife, forming steam vents.
I did not do a full crust on top, instead I cut my rolled out dough into strips and made a lattice.
Bake the pie in the middle of the oven for 25 minutes. Reduce the temp to 350 and bake for 25-30 minutes more, or until golden brown.
Note: I had to bake mine about 10-15 min longer, so if it’s not quite golden enough after the 55 minutes, continue to reset the timer for 5 minutes at a time until the crust is golden and flakey!
P.S. It tasted as good as it looks!