Happy Pi(e) Day! Yes, it’s technically pi day because it’s 3-14, but I’m all about pi with an “e”, and I think you can all get on board with that! So for PIE day – I featured a Cherry Pie that my dad makes, but it’s something we all make – and it’s delicious! I’m very picky about when I like cherry and when I don’t, and this cherry pie is delicious. A homemade crust is definitely preferred, but if you’re pressed for time, you can buy the store bought kind – I won’t tell!
For the crust, I like to use a mix of shortening and butter, so I get a slightly more solid consistency from the shortening, but the delicious flavor and flakiness of the butter. If someone has a dairy allergy or preference, you can forgo the butter, and use the full amount of shortening (see below). If you want even more flakey crust, and more buttery flavor, you can also use only butter. Both are fats and both will do the trick, so this is up to you! I also prefer mixing by hand. Many recipes for crusts call for tools to help cut the butter into the flour, but I like being able to feel that it’s the right consistency. I do wear fitted, disposable gloves to help with the mess AND so my hands don’t melt the butter as they warm.
Also keep in mind that you will need at least 2 hours to chill the dough before using it, but you can make it ahead and keep it in the refrigerator for up to 2 days, or keep it in the freezer for weeks. If you put it in the freezer, just let it come to room temperature before using it – but then you can make it whenever you’re ready!
For the filling, I do use canned pitted cherries. They’re sweeter and have the juice necessary for the pie. For other fruit pies, like blueberry, I prefer the fresh fruit, but for this – canned is actually what’s best (at least in my opinion!).
With that said, here it is – Cherry Pie!
Cherry Pie
Ingredients
CRUST
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter*
- 3/4 cup vegetable shortening*
- 1/2 cup ice water**
CHERRY PIE FILLING
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon butter melted
- 28 ounces canned pitted tart cherries (this is usually available in 2, 14.5 oz cans, which is perfectly ok!), drain and reserve 1/2 cup juice
- 1/4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1 egg beat, for egg wash
Instructions
CRUST
- Add flour and salt to a large mixing bowl – mix to combine.
- Add all of the chilled butter in pieces and all of the chilled shortening to the flour. Using your hands, slowly incorporated them into the flour, breaking them up as you go. When you’re done, you will have small, pea-sized shortening and butter within the dough.
- Once the butter and shortening have been added, slowly pour in the water. You can start with at least half of the water (be careful not to add the ice, just the water), and slowly incorporate the rest as you mix it in with your hands. The dough should come together and be moist, without being too dry or too sticky. Add more water if it’s too dry – it’s much easier to add more water than more of the other ingredients, so just add it slowly until you reach the desired consistency.
- Split the dough into two, flattened discs, wrap in plastic. and let chill for at least 2 hours. See notes above if you want to freeze.
- When you’re ready to use the dough, take out ONE disc of dough. Lightly flour a clean, dry, flat surface, and roll it out to about 1/4″ thick, in a rough circle. The circle should be slightly bigger than your pie pan. Here’s a link to some great ones on Amazon – not a sponsored post, but they’re just easy to use – Glass Pie Pans
- Once you have the dough rolled out, you need to transfer it to the pie pan – this can be the tricky part for people. My trick, is to lightly roll the dough onto the rolling pin, and then lightly unroll it into the pan, starting from one side – just be gentle not to crack the dough. Worst case, you just need to roll it out again. If it starts to get too warm, you may need to chill it slightly again – but I think you’ll finish it before then!
- Now, before you remove the other disc of dough, make the filling (see below!). I will finish the dough instructions below with the filling 🙂
CHERRY PIE FILLING
- Preheat oven to 400 degrees F.
- In a large bowl, mix together sugar, cornstarch, and salt until combined.
- In a smaller bowl, mix together cherry juice, almond extract, and lemon juice.
- Add the wet ingredients to the dry ingredients in the large bowl, and mix well until combined.
- Fold in the drained cherries, carefully mixing completely. Mix in the butter, and let the mixture stand for 10-15 minutes.
- Remove the prepared pie crust in the pie pan from the refrigerator. Pour the cherry mixture into the pie crust.
- Now take the SECOND prepared pie crust out of the refrigerator, and roll that out on a lightly floured surface. You want this dough to also be about 1/4″ thick, but it can be rolled in a rectangle since you will be cutting strips. Cut the dough into strips about 1″ thick, and arrange it in a lattice pattern on top of the dough. If you want to skip steps, they actually make lattice pie cutters, but I just cut strips – Lattice Cutter
- Creating a lattice pattern is something that people can have issues with, but this is the creative part – make it whatever you want! If you want a traditional pattern, I’ve included a diagram to help – but you can do whatever you’re feeling!
- When you’re ready to bake, brush the top of the pie with your egg wash, and bake the pie for 50-55 minutes until golden brown.
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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