Cherry Pie

• August 20, 2025
• 131 Views

Pie Crust:

1. In a large bowl, stir together flour and olive oil until mixture resembles coarse crumbs.

2. Cut the butter into thin slices, toss in the flour mixture to coat.

3. Add ice water 1 tablespoon at a time, mixing just until dough holds together.

4. Shape into a disc, wrap in plastic wrap, and chill for 1 hour.

5. Lightly flour work surface, rolling pin, and dough. Divide dough into 2 equal portions.

6. Roll each portion to ¼-inch thickness, fold into thirds, then repeat once. Refrigerate both portions for 1 more hour.

7. Roll out one portion to about 2 inches larger than the pie pan. Place into the pan, prick the bottom with a fork, trim excess, fold edges under, and crimp. Refrigerate while you make the filling.

Filling:

1. Preheat oven to 450°F (230°C).

2. In a mixing bowl, combine brown sugar, flour, cinnamon, and lemon zest.

3. Add cherries and lemon juice. Gently toss until cherries are evenly coated.

4. Remove prepared crust from the fridge and pour in the cherry filling, arranging so there are no large gaps.

5. Dot the top of the filling with small pieces of butter.

Assembly & Baking:

1. Roll out the second portion of dough to about 2 inches larger than the pie pan. Lay over the filling.

2. Press edges to seal, trim excess, and crimp decoratively.

3. Mix milk, sugar, and melted butter. Brush over top crust.

4. Cut 5 slits in the top crust for steam to escape.

5. Bake for 10 minutes at 450°F (230°C). Reduce the oven temperature to 350°F (175°C) and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

6. Cool for at least 2–3 hours before slicing for a clean set.