Easy as pie!

29 Jul

I think this pie would be amazing using Alex’s Ultimate Crust, but I’m also grateful to have an easy traditional pie crust under my belt. Mom came across some tart cherries – they’re anti-inflammatory! – and asked me to give cherry pie a go. Super easy, very beautiful, and REALLY tasty! ~ Paula

Pastry for a double-crust pie

The key to making a flaky delicious pie crust is to keep it as cool as possible. If you really want to prepare ahead, I suggest chilling the dry ingredients for at least 40 minutes. Cut the butter into large cubes, then let it chill in the refrigerator as well. Once the crust is in the pie plate, cover it with plastic wrap and let it chill overnight even! (I used a 9″ pie pan.)


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup butter
  • 6-7 tablespoons cold water


  1. Combine dry ingredients in food processor and pulse a few times to combine
  2. Add the butter and 6 T cold water, and pulse until the mixture looks coarse, like large grains of sand
  3. Pinch a little between your fingers – it should come together. If not, add the last tablespoon of water and pulse a few more times
  4. Divide the mixture into two plastic bags, and using your palms and finger work it into disks within the bags
  5. Let the disks of dough chill for at least 20 min
  6. Roll the first disk out, on a floured surface, into a circle, roughly 12″ across. It helps to roll it out between two pieces of lightly floured plastic wrap
  7. The easiest way to transfer the dough to a pan, I’ve found, is to fold it in half, then into quarters (it makes a little V), then to unfold the dough in the pan
  8. Trim off any overhanging dough so that the crust is even with the edge of the pan
  9. Cover the pie crust, and let it chill

The Filling


  • 3/4 cup + 2 tablespoons sugar
  • 2 1/2 tablespoons cornstarch
  • a pinch of salt
  • 3 1/2 cups fresh tart cherries, pitted with the juices reserved
  • 1/4 teaspoon almond extract


  1. Preheat the oven to 425, with a rack on the lowest level possible
  2. Combine the dry ingredients, stir in cherries, any juice, and almond extract, and let rest for at least 10 minutes
  3. This is a good time to roll out the second dough disk into an 8″ x 10.5″ rectangle
  4. Cut 9-10 3/4″ strips for the lattice crust
  5. When the cherry mixture has rested, pour it into the shell and weave the lattice across the top, pressing the strip ends lightly into the crust in the pan
  6. *There are lots of ways to finish the edge of the crust – I pressed a fork into mine for a bit of texture
  7. If you want, brush the lattice and edges of the crust with a lightly beaten egg white, and dust with sugar (I love to use turbinado or demerara)
  8. Bake for 40-50 minutes, covering the edges with a foil ring after 15 min to keep from over-browning, until the filling bubbles thickly and the center is slightly puffed
  9. *If the lattice starts to brown too much, cover the pie with foil with a vent hole in the center!

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