Cherry Pie

Pie Crust

1 1/2 c (188 g) flour
3/4 tsp salt
9 Tbls (128 g) butter, cubed and frozen
3 Tbls (38 g) shortening, frozen
6 Tbls water, cold

1 egg
1 Tbsp water

To make the pie crust, combine the flour and salt in a medium-sized bowl. Add the frozen butter and shortening, then cut in using two forks, a pastry blender, or your hands. Continue working in the butter and shortening until the mixture resembles coarse meal. Add just enough of the 6 Tablespoons of water to bring the dough together and knead a few times to ensure that the flour is evenly moistened. Divide the dough into two portions: one should be 1/3 of the mass and the other 2/3. Press into disks, wrap in plastic wrap and refrigerate at least 30 minutes or up to two days.

Prepare the cherry filling (below) while you wait.

When ready to roll, dust your counter with flour. Remove the larger portion of the dough from the fridge and let rest on the counter for 5 minutes to allow it to warm and become more manageable. Roll the dough into a circle large enough to fit your 9" pan and transfer to the pan by rolling the dough around your pin and draping it over the top. Trim so there is about 1" of overhang. Fold over edges and crimp, then pour in the cherry filling. Place pie in the refrigerator.

Roll out the second ball of dough and cut out decorative shapes. Remove the pie from the fridge and place shapes on top. Combine the egg and tablespoon of water and brush over crust. Return pie to fridge, and set your oven to 400F. When it comes to temperature, bake the pie for 15 minutes, then turn the heat down to 300F and bake 55-65 minutes longer, or until the crust is browned and the filling bubbly. Cool completely on a rack and place in the refrigerator to chill overnight before serving.

Cherry Filling
3 lbs (1360 g) pie cherries, pitted
3/4 c (150 g) sugar
5 Tbsp cornstarch
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp vanilla

Combine all ingredients in a large bowl. Pour into rolled pie crust.