2 ½ cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cut into small pieces
¼ cup ice water, plus more if needed
1. Using a food processor, combine flour and salt; pulse to combine Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining.
2. With the food processor running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds.
3. Turn out dough and divide in half. Place each half on a piece of plastic wrap, shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour.
(Double the recipe if making two pies)
Daddy Ross' Favorite Cherry Pie
½ - ¾ cup sugar 3 tablespoons cornstarch
2 cans Oregon Red Tart Cherries ¼ teaspoon almond extract
1 tablespoon butter 2 crusts for 9 inch pies
1. Preheat oven to 400 degrees F.
2. Roll out one disk of dough to a 12-inch round. Fit dough into a 9-inch pie plate, pressing it into all the edges. Trim dough to a 1/8-inch overhang all around. Roll out remaining dough and cut into stars and stripes. Chill pie shell and dough star and stripes until firm, about 30 minutes
3. Drain cherries, reserve juice from only once can.
4. In a saucepan, stir the cherry juice into the combined mixture of cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat.
5. Gently stir in cherries and almond extract.
6. Pour filling into pie shell. Dot with butter. Add top crust, sealing the edges.
7. Bake 30-40 minutes, or until crust browns and filling bubbles.
8. If necessary, cover crust edges with foil during last 15 minutes to prevent over browning.
9. Cool several hours to allow filling to thicken.
8 cups (about 4 pints) blueberries, picked over
½ cup sugar
¼ cup cornstarch
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
1. Roll out one disk of dough to a 12-inch round. Fit dough into a 9-inch pie plate, pressing it into all the edges. Trim dough to a 1/8-inch overhang all around. Roll out remaining dough and cut into stars using a cookie cutter. Chill pie shell and stars until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about ½ cup of berries. Add sugar, cornstarch, and lemon juice.
3. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
4. Remove dough stars from refrigerator, and layer over the filling to create a beautiful top crust.
5. In a small bowl, whisk together egg yolk and cream. Seal the stars on the edge to the side of the bottom crust with egg wash. Brush stars with egg wash, making sure not to let it pool.
6. Refrigerate pie until firm, about 30 minutes; meanwhile, preheat oven to 400 degrees, with rack in the lower third.
7. Place pie on a parchment-lined baking sheet. Bake until crusts begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling, 40 to 50 minutes more.