Filed Under: bake, Dessert, englishscottish, Fruit, Under 20 Mins

Sour Cherry Pie

This no-fuss dough rolls super-thin, so you’re guaranteed a light crust, which is perfect for showing off fresh, tasty cherries

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April 8th, 2012

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Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
  • 2 Cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 Cups canola oil
  • 1/4 Cups water
  • 4 Cups fresh sour cherries, pitted
  • 1/4 Cups raw sugar, or more to taste
    • Directions
  • 1.

    In a large bowl, mix flour and salt, then add oil and water, stirring with a fork. Form two equal-sized balls. (If too dry, add additional oil and water in tablespoon increments.)

  • 2.

    Place a large piece of waxed paper on the counter, then place one ball on top. Flatten into a disk and place second sheet of waxed paper on top. Begin rolling from centre to edge, turning as necessary.

  • 3.

    When dough is approximately 12 inches in diameter, peel off the top piece of waxed paper, slide the bottom sheet with the dough onto your hand and invert it into a 10-inch pie plate. Peel off remaining sheet of waxed paper. Repeat for the top.

  • 4.

    Preheat oven to 350ºF. In a bowl, toss cherries with sugar, pour into prepared pie plate and top with remaining crust. Crimp edges and bake, 30-40 minutes, until golden.

    • Sour Cherry Pie
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