9-inch pie plate
Food processor
Rolling Pin
Pie Crust
- ½ cup Butter flavored shortening
- 2 cups All-purpose flour
- 3 tsp Confectioner's (powdered) sugar
- ¼ cup European unsalted butter, cut into small dice and placed in freezer for 30 minutes. (1 stick)
- ½ tsp Salt
- 1 large Egg, beaten
- 2 tsp White vinegar
- 1 tbsp Sour Cream
- ¼ cup Ice water
Cherry Pie Filling
- 4 cups Jarred cherries, juice reserved (Morello recommended)
- 1¼ cup Sugar
- 3 tbsp Tapioca
- ⅛ tsp Salt
- 1⅓ cups Reserved cherry juice
Make Pie Crust
Add flour, sugar, shortening, chilled butter cubes and salt to a food processor and pulse around 10 times until it resembles yellow cornmeal mixed with bean-sized bits of butter. Remove the cover and blade. Combine egg, vinegar, and water in a small bowl. Sprinkle over flour and toss with a fork. Remove from bowl and knead dough into a ball. Cut ball in half, and wrap each half tightly in plastic wrap. Place in refrigerator to chill for 1 hour. Transfer 1 unwrapped chilled dough half to a lightly floured work surface. Roll into a circle 11-inches across and ¼-inch thick. Line the pie plate and leave overhanging the edges. Place back in refrigerator until ready to fill and bake.
Calories: 518kcal | Carbohydrates: 83g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 39mg | Sodium: 247mg | Potassium: 167mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1135IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 3mg