“Can she bake a cherry pie, Billy boy, Billy boy ?”
There they were, glistening like the crown jewels, in this week’s farmers’ market. Who could resist? I couldn’t. Plump, dead ripe, sour cherries, the beginning of a succulent cherry pie. Not frozen, not jarred, not canned nor, in my opinion, not sweet cherries, but tart. If you ever wondered how cherry pie achieved its status in American food lore. this will clarify it all.
1 ¼ cup all-purpose flour
½ t salt
1 T sugar
6 T unsalted cold butter cut into 1 T slices
2 T Crisco
3 to 4 T ice water
Pulse flour, salt and sugar in food processor until mixed. Scatter butter over flour mixture and pulse briefly. Add Crisco and pulse again. You should still see tiny bits of butter. Pour 3 T ice water around bowl of processor. Pulse until dough holds together between thumb and fingers. Add another tablespoon, if necessary, but don’t let ball form. Place dough on work surface, pat together and press outward with heel of hand to incorporate butter into flour. Form into a 6-inch disk, wrap in plastic wrap and refrigerate for at least ½ hour. Repeat this process for a second disk.