Ingredients
- Basic Pie Dough:
- 2 pound(s) Bing cherries, pitted and halved
- 1/2 cup(s) granulated sugar
- 2 tablespoon(s) cornstarch
- 2 tablespoon(s) fresh lemon juice
- All-purpose flour, for rolling
- 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon(s) turbinado or granulated sugar, for sprinkling
- 2 1/2 cup(s) all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon(s) salt
- 1 teaspoon(s) sugar
- 1 cup(s) (2 sticks) cold unsalted butter, cut into pieces
- 1/4 cup(s) ice water, or more if necessary
Preparation
Step 1
Pie Dough:
In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Filling:
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.