– 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
Freezer time: 1 hour
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.
Swipe up for the full recipe