Ingredients
For the Dough
For the Filling
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble the Pie
Step 4
Serve
Servings
Equipment
A large mixing bowl is essential for combining dry and wet ingredients. A sturdy, non-slip bowl makes the process easier and mess-free.
Choose a heavy rolling pin for evenly rolling out the dough. Lightly flour it to avoid the dough sticking.
A standard 9-inch pie dish works best. Ensure it’s deep enough to hold the juicy cherry filling.
A must-have for brushing the egg yolk on top of the dough lattice, giving it that perfect golden sheen.
Variations
Faq
- How do I know if my dough is properly chilled?
Your dough should feel firm to the touch but still pliable. If it feels too soft, give it more refrigeration time.
- Can I use frozen cherries?
Yes! If using frozen cherries, make sure to thaw and drain them well to avoid a soggy pie.
- Why is my crust not flaky?
Ensure your butter is extremely cold when mixing with the flour. This coldness creates steam pockets in the oven, resulting in a flaky crust.
- Can I prep the pie in advance?
Absolutely. You can prepare the dough and filling separately and refrigerate them overnight. Assemble and bake just before serving.
- How can I prevent my pie crust from getting soggy?
Blind bake the crust (baking the crust without filling) for about 10 minutes before adding your filling can help. Also, ensure the filling isn’t too liquidy.
- What’s the best way to store leftover pie?
Cover the pie with aluminum foil or plastic wrap and store it at room temperature for up to 2 days, or refrigerate for up to 4 days.