Classic Cherry Pie - Instructions
Makes one 9-inch pie
Make the Crust (use this recipe or your favorite double pie crust recipe)
1. Add flour, salt and sugar to large bowl. Using a hand-held pastry blender or blending fork, cut in
butter until crumbs are pea-sized. Gently mix in ice water, a tablespoon or two at a time, until dough
holds together enough to form a ball. Divide dough in half and form each half into a disk. Wrap each
disk in plastic wrap and refrigerate for 4 hours or overnight.
2. For bottom crust, roll-out one disk of dough to fit 9-inch pie plate (about a 12-inch round).
Carefully center crust in pie plate and press lightly onto bottom and along sides. Refrigerate. For top
crust, roll-out second disk of dough into 12-inch round. Place on lightly floured plate or baking sheet
3. Preheat oven to 375 F. Place rimmed baking sheet in oven to preheat.
Make the Pie Filling
4. To a medium-sized, non-aluminum saucepan, add cherries, sugar and cornstarch. Carefully mix together
with spatula. Allow filling to sit for 10 minutes or until cherries release their juices.