Warm Cherry Pie

Combine flour, salt and sugar. Add the pieces of butter and use your hands to squish them with the flour. The trick is to still have lumps of butter. This will melt while baking forming flakes in the crust.

Add ice water teaspoon by teaspoon, until all the flour comes together. DON’T KNEAD. Once it all comes together, form a ball, split that into two.

Flatten them into disks and cling wrap each ball and keep it in the freezer for 20-30 minutes. You want to keep those butter pieces intact as much as possible before baking.

Prepare the filling in the meantime.

Preheat the oven to 425 F.

In a bowl mix cornstarch, sugar, and salt. Stir in the cherries, lemon juice, and vanilla extract.

Take the pie dough out of the fridge one disk at a time and roll it out to a 12 inch circle. Transfer it to the pie pan and make sure the dough lines the pan. Crimp and cut off the edges.

To prevent it from over inflating during baking, poke some holes in there with a fork.

Roll out the other pie dough. This is for the cover. Now you can try different styles- full cover, lattice, starts. The world is your oyster. Just remember to cut a hole in the middle for the steam to escape in case you decide to go for a full cover.