Instructions
Pie Crust:
Ingredients:
2 ½ cups all-purpose flour
1 tsp salt
¾ cup chilled shortening
6 T cold butter, cubed
½ cup iced water
Instructions:
Prepare Ingredients: Cube the cold butter and measure out the shortening, flour, salt, and water.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until well combined.
Cut in Shortening and Butter: Add the chilled shortening and cubed butter to the flour mixture. Use a pastry blender or your hands to cut the shortening and butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Add Iced Water: Gradually add the iced water to the flour mixture, stirring with a rubber spatula until the dough begins to come together. Be careful not to overwork the dough.
Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it until it forms into a cohesive ball.
Divide and Chill: Divide the dough in half and shape each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
Rest and Roll: When you're ready to use the dough, remove it from the refrigerator and let it sit at room temperature for about 10 minutes to slightly soften. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to roll out the dough, periodically turning it to prevent sticking. Roll the dough until it's thin and large enough to fit your pie pan.
Transfer to Pie Pan: Carefully lift the rolled-out dough and place it into your pie pan, gently pressing it into the bottom and sides of the pan. Ensure there's a slight overhang of dough around the edges.
Trim and Crimp: Trim off any excess dough from the edges, leaving some extra for a decorative edge if desired. You can either crimp the edges for a traditional look or leave them plain for a cleaner appearance. To crimp, tuck the excess dough under itself and pinch the edges together with your fingers to create a decorative border.
Dock the Dough: Use a fork to gently prick the bottom and sides of the pie dough. This process, known as docking, helps prevent the dough from puffing up during baking.
Prebake (Blind Bake): To prebake the pie crust for recipes that require a prebaked crust, place a piece of parchment paper over the dough and fill it with pie weights or dried beans. This will help prevent the dough from forming air pockets or shrinking during baking.
For the Fillings:
Layer Fillings: Pipe the cherry pastry filling into the prepared pie shell, using an offset spatula to evenly distribute it.
Create Top Crust: Re-roll any excess pie dough and cut some into strips or press dough into the pie crust mold for decorative shapes. Lay the strips across the top of the pie in a lattice pattern, weaving them crosswise. Trim off any excess dough from the edges for a clean finish.
Decorate: Use pie cutters to cut out decorative shapes from the remaining dough. Adorn the edge of the pie with these shapes, using a little water to adhere them to the crust.
Egg Wash and Sugar: Brush the unbaked crust with an egg wash (beaten egg mixed with a little water) to give it a shiny, golden finish. Sprinkle white crystal sugar over the crust for added sweetness and sparkle.
Bake: Preheat the oven to 400°F (200°C). Place the assembled pie in the oven and bake until the crust is golden brown and the filling is bubbling, typically about 45-55 minutes.
Cool and Decorate: Allow the pie to cool completely on a wire rack before serving. For an extra touch of glamour, sprinkle some edible glitter over the cooled pie just before serving.
Slice and Serve: Once cooled, slice the pie into portions and serve to delight your guests with its delicious flavors and beautiful presentation.
With these steps, you'll create a stunning and mouthwatering cherry pastry pie that's sure to impress!
