Pie Crust

Cup of Yum
1. In a large bowl, combine sifted flour, salt, and sugar.
2. Using a pastry cutter, mix the cold cubed butter into flour mixture until crumbly.
3. Slowly add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
4. Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).

Cherry Pie Filling

1. Pit the cherries. Cut about ⅓ of cherries in half (if desired). Combine with lemon juice, vanilla, sugar, and cornstarch.

Assemble Cherry Pie

1. Roll out the pie crust until about 12” circle and transfer into a 9” pie pan. Pat down the pie crust to lay evenly along the pie pan, with some crust hanging over the edges.
2. Add the pie filling into the pie crust.
3. Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.
4. Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
5. Brush the pie with egg wash and sprinkle with coarse sugar (if desired)
6. Bake in a preheated oven at 400°F for 30 minutes. Turn down heat to 350°F and bake for an additional 30-35 minutes. If the top of pie begins to brown and the bottom isn’t done baking, cover pie loosely with foil until the bottom is done baking.
7. Cool pie, slice and enjoy with vanilla ice cream or whipped cream.