First thing you want to do is pre-heat you oven to 350 degrees. Second is to make the pie crust, or buy one. This pie crust is my favorite to use for any kind of pie. I’ve used it for my Turkey Pot Pie (as you can see in that pie crust link), I’ve used it for Pumpkin Pies in November, and pretty much any kind of pie.
What’s great about making your pie crust from scratch is that you can always sprinkle in some cinnamon or nutmeg into the dough and customize it as much or as little as you’d like for your filling. For this recipe, I have kept it plain, though, looking back at it now, I would have added some cinnamon or ground cardamom (mmm cardamom).
The cast for the crust features flour, vinegar, shortening, salt, and an egg.
Now you will want to measure out and whisk together your flour and salt into a large bowl. It will really help with achieving an even mix. Now dump in your shortening and get ready for some cuttin’.
Now cut cut cut cut with your pastry cutter. A fork or your hands work just as well just be very careful when using your hands as you want the least amount of warmth heating up the shortening. It can get messy and will make rolling out the dough a little more sticky…
cut until the mixtures resembles more of a crumbly affair with not a lot of loose flour pockets around the bottom.
Meanwhile, in a separate bowl, crack your egg and add ¼ cup of ice water and 1 tablespoon of vinegar.
Using a fork, mix the flour and egg mixture together until it has come together and is hand-handle ready.
Using your hand tools (haha) and mix the dough until no loose flour pockets remain on the bottom of the bowl.
Split the dough in half and shape into two even-ish patties. You can get really technical with it and use a kitchen scale, but who’s got time for that when you’re hungry!? Just use your best judgment on the weight using your hands and you will be fine. 🙂
Now wrap ’em in plastic wrap. I’ve had this red holiday plastic wrap for years (got it on sale during a post-holiday clearance sale). Other than it being red, there is nothing special about it. 😛
Moral of the story is: I love making my own pie crust from scratch. There’s nothing like seeing beautiful dough. Don’t you agree?
Anywho if you bought your own dough, you can proceed here by putting one of two pie crusts into into your pie dish. Have the other laid out on your counter for the next step.
With the second crust rolled out to about 1/4 inch, cut some strips using a pizza cutter.
Oh the beautiful scenery 🙂
Alright, now for the filling. I had some frozen cherries (about 2 1/2 cups in my freezer for the longest time and decided to defrost them and use them up. You can buy frozen cherries and defrost those as well. If you are using fresh cherries be mindful of the releases of juices as they cook, I would probably de-seed them and squish them a little (not too much) to release their juices and from there heat those up to thicken with some cornstarch. Maybe Ill do a post on that this summer using fresh cherries. 😉
Once my frozen cherries were were defrosted they released A LOT of juices.
I simply drained all the juices and left about 1 to 1 1/2 cups of juice and added some cornstarch to thicken. Once the cherries were at the consistency I wanted them to be I added sugar until they were as sweet as I liked. I didn’t want my filling to be cavity-sweet so I just added 1 cup. The rest of the juices I set aside.
Using half of the strips of cut dough, begin to lattice them by laying half the strips of dough across your pie. Amongst those laying on the filling, ensure that half are folded over half way like so:
Now grab one of the strips off the counter and lay perpendicularly across the strips on the pie. Repeat the process until all strips are latticed and laced together like so:
3 cups flour
1 teaspoon salt
1 cup shortening
1 egg, beaten
¼ cup plus 1 tablespoon ice water
1 tablespoon vinegar
2 1/2 cups of frozen cherries, pitted
1-1 1/2 cup of the cherry juice
1 cup of sugar
2 tablespoons of cornstarch, or more if you prefer a thick filling
1 tbsp water
Preheat oven to 350 degrees Fahrenheit.
First make your pie crust by whisking together the flour and salt. Then add in the shortening and cut using a pastry cutter until the mixture becomes course. Add in the beaten egg/ice water as well as the vinegar. Mix them well. Refrigerate while you prepare filling.
Drain the cherries of excess juice. You should have about 1 – 1 1/2 cups of juice. This is your preference on if you like to have a lot of juice in your pie filling. Mix 2 tbsp of the cherry juice with the 2 tbsp of the cornstarch and mix until there is no lumps or cornstarch in the mixture. I prefer to have thick cherry juice and more cherries than liquid. Add in your sugar. Mix this all together and set aside.
Roll out one of your pie crusts on a floured surface and lay into your pie dish.
Add your filling. Roll out the second crust and follow the instructions above to create the lattice design.
Brush with egg/water mixture.
Bake for 30 minutes or until crust is golden brown.
Let cool before serving.