BEST cherry pie recipe - Easy and super flaky crust!
Pie Crust Ingredients
All-purpose flour 315g
Whole egg (1pc) 56g
Ice water 70g
White vinegar 16g
Combine flour, shortening, salt, and cut into bits with hand or pastry blender until you get a sandy texture.
Whisk egg, ice water, and white vinegar together.
Add egg mixture to flour mixture and bring all together into a ball with a fork only until combined, DO NOT overwork or knead the dough.
Wrap and refrigerate for an hour.
Make the pie filling.
Preheat oven to 425F.
Roll out half of the dough into a round disc, just big enough to cover the bottom and sides of the pie dish.
Fill the pie dish with filling.
Roll out the remainder half of the dough to 1/4" thick and cut into 1" strips for the lattice top. Crimp edges after completing the lattice top.
Egg wash and bake at 425F for 25-30 minutes or until crust is golden brown.
Cherry Pie Filling Ingredients
Oregon dark sweet cherries 2 cans (15oz each)
Lucky leaf cherries 1 can (21 oz)
Duncan Hines Comstock simply cherry 1 can (21 oz)
Almond extract 6g
Strain Oregon dark sweet cherries and cook the juice with cornstarch over low heat until it thickens.
Let the syrup cool completely then add it to the cherries to combine.
Add almond extract and mix to combine.