– PIE CRUST – 2 cups all-purpose flour – 1/2 teaspoon salt – 3/4 cup 1 1/2 sticks unsalted butter – 3 Tablespoons margarine or chilled vegetable shortening – 1/4 cup ice water – CHERRY FILLING – 2 pounds Bing cherries pitted and halved (I used a combo of Bing and Rainier cherries) – 1/2 cup granulated sugar – 2 Tablespoons cornstarch – 2 Tablespoons fresh lemon juice – All-purpose flour for rolling – 1 large egg yolk beaten with 1 tablespoon water, for egg wash – 1 Tablespoon turbinado or granulated sugar for sprinkling
Ingredients
Freezer time: 1 hour
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Servings
6
Type
dessert, pie
prep Time
10 mins
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What other flavors can I make? Yes, prebaking the bottom crust of a cherry pie, also known as blind baking, can help prevent a soggy bottom. Here’s how to do it: 1. Prepare the Crust: Roll out the pie dough and place it in the pie dish. 2. Chill: Refrigerate the crust for about 30 minutes to firm it up. 3. Line with Parchment: Place parchment paper or aluminum foil over the crust. 4. Add Weights: Fill with pie weights, dried beans, or rice to keep the crust from puffing up. 5. Bake: Bake at 375°F (190°C) for about 15 minutes. 6. Remove Weights: Carefully remove the weights and parchment paper, then bake for an additional 5-7 minutes until the crust is lightly golden.
Which flour is best for a flaky pie crust? What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.
How to serve cherry pie The pie is best served just a little bit warm or at room temperature. It can be served as is and is just lovely with ice-cream.
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