Homemade Cherry Pie is decadent with a fabulously flaky and decadent crust!
Homemade Cherry Pie is OH EMM GEEE to die for. It is, in my personal opinion, the BEST Cherry Pie ever. I’ve talked about my fond memories of baking in the kitchen with my grandma before. This pie was always apart of our baking.
Not only is this Homemade Cherry Pie delicious.. the memories I have associated with them are just as fabulous. My hope is to create those same yummy and fond memories with my children and grandchildren one day just like my grandma and mom did with me. Side note: If I don’t have time to make the Cherry Pie Filling from scratch, I really love to use this Comstock Original Pie Filling & Topping, Country Cherry!! I love to buy it in bulk to keep in my pantry– turns out to always be cheaper and more cost effective that way!
We went to visit my grandma in Idaho over the 4th of July and as I walked into the kitchen, I remembered the Homemade Cherry Pie, Apple Pie, Pumpkin Pie, and Homemade Rolls that we would make together. Yummm. I want all of these right now.. LOL. 🙂 You know what… I have had the HARDEST time finding pie tins or pie pans lately. It has been so frustrating!!! I went to every store in town that I thought “should” have them and to no avail… I learned the hard way and now have stocked up on some of my faves from Amazon. Don’t ask me why they don’t have them in stores anymore?? (or maybe it’s just my town?) I love glass pie pans– I think they are just beautiful– Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch. If you’re more of a don’t wash dishes kinda gal, these are awesome to just throw a way after– Premium 9″ Aluminum Foil Pie Pans. Disposable. Again, my philosophy has always been to buy in bulk.
I couldn’t finish this post with out giving my crust making tips. Like it says in the recipe, work the dough as little as possible!!! This makes a big difference. Also, for even flakier crust, make your dough the night before. Once dough is made, separate into 4 equal parts. Individually form each part into a ball, cover with saran wrap, and put in the fridge. The next day, when you are ready to finish making and baking your pies, continue and finish out the recipe as shown below. My final tip is all about the tools you use to make your pie crust. I have found, with trial and error and many years of experience, that the easiest way to make pie crust is by using the following things:
Marble Rolling Pin — we got this for our wedding and it is sooo amazing because it helps roll the dough for you with the weight of the rolling pin!
Non-slip Silicone Pastry Mat Extra Large or Silicone Pastry Mat — I used to do the put tons of flour all over my counter in order to get the pie crust not to stick to it thing. I figured out that these make it so I can use less flour (win) AND the dough doesn’t stick to this silicone mat or the counter (double win)!!
Homemade Cherry Pie is delicious with a fabulously flaky crust!!
Ruthie & Madeliene
- Cherry Pie Filling:
- 4 cups pitted tart red cherries
- ⅔ cup sugar or agave
- ½ cup water
- 4 tablespoon cornstarch
- 1½ tablespoons lemon juice
- 1 teaspoon vanilla
- Pie Crust:
- 3 cups flour
- 1 teaspoon sea salt
- 1¼ cup shortening
- 1 egg, beaten
- 1 tablespoon vinegar
- 6 tablespoon water (cold)
- Egg White Wash:
- 2 egg whites + 1 tablespoon water
- Cherry Pie Filling:
- Combine cherries, sugar, cornstarch, water in a large sauce pan.
- Simmer for 10 minutes on low.
- Remove from heat add lemon juice and vanilla; stir and set aside.
- Preheat oven to 400 degrees.
- In a mixing bowl combine flour and salt; mix.
- Cut in shortening with pastry cutter or 2 knives.
- Add egg and vinegar; cut in until pea sized.
- Sprinkle cold water over dough 2 tablespoons at a time, cutting in with each addition.
- Will form into soft dough.
- Work dough as little as possible.
- Lightly sprinkle flour on counter top, roll out ¼ of dough to approx 12 inch circle, lay into 9 or 10 inch pie pan, and trim edges with knife.
- Fill pie with desired filling.
- Flute edge, using pastry brush lightly brush egg white wash over crusts edge.
- Bake 25-30 minutes until lightly browned.
- yields: 4 crusts
- For decorative edge, use small leaf cookie cutter to cut out dough and place on edge of dough, using a dab of egg whites with finger on the back of each leaf to secure. Brush with egg whites and bake as directed.
- To weave the top crust of pie; cut 1 inch wide slices out of rolled out crust. Lay them vertically with 1 inch space between each strip on the top of pie. Starting in opposite direction with the same spacing weave each slice under and over the vertical pieces to achieve woven look. Brush with egg whites and bake as directed.