A traditional cherry pie crust is made from only a few basic ingredients – flour, butter, salt and egg. Combined in the correct way, these ingredients create a flaky, rich and tender pie crust that complements almost any cherry pie filling. This cherry pie crust recipe creates a full double crust or a lattice-style pie crust for one 8- or 9-inch pie. However, you can easily double the ingredients for more than one pie, if necessary.
What You Need:
½ cup plus 2 tbsp. butter, chilled
2 cups all-purpose flour
½ tsp. salt
Sharp knife or pastry cutter
2 large eggs
Small mixing bowl
Steps:
1.) Cut the chilled butter into small cubes about ½-inch in thickness. Placing the butter in the freezer for approximately 15 minutes before preparing the dough should create the ideal texture and temperature.
2.) Dump the flour onto a clean, smooth work surface such as a tabletop or counter. Sprinkle the butter cubes and salt over the flour. Cut the butter into the flour using a sharp knife or pastry cutter until no loose flour remains and the butter pieces are roughly pea-sized.
3.) Crack the eggs in a small bowl and beat them slightly. Make a well in the center of the flour with your fingers and pour the beaten eggs inside the well. Gradually stir the flour mixture into the eggs until all the ingredients are thoroughly combined. If the dough becomes too dry, add a tablespoon of cold water and continue mixing until smooth.
4.) Place the pie crust dough into the freezer for 15 minutes and lightly flour your work surface. Return the dough to the work surface and roll it out with a rolling pin, beginning at the center and rolling out towards the edges. Continue rolling until the dough is about 1/8-inch thick and at least 2 inches larger in diameter than the pie pan.
5.) Drape the pie dough in the pie pan and fit to the pan using your fingers. Avoid stretching the dough, however, as this will cause the crust to shrink as it bakes. Instead, gently press the dough against the sides of the pan. Trim the crust even with the edges of the pie pan.
6.) Roll out the dough you trimmed from the bottom crust to form a thinner top crust that fits over the top of the pie. Fill with cherry pie filling, brush the edges of the crust with cold water and place the top crust on the pie. Gently press the edges together to seal the pie, leaving a 1-inch overhang. Pierce the top crust a few times with a fork before baking.
Tips:
If your dough rips or tears during rolling, apply a small piece of dough moistened with water to patch the hole.
Use a glass or enamel pie pan for the flakiest crust.
For a lattice-top cherry pie, simply cut the top crust into 1-inch strips and arrange them over the top of the pie in a lattice pattern. Brush the edges with cold water and press into the bottom crust to seal.
Brush the top crust with egg white for a shiny, golden-brown appearance, if desired.
