Cheats Cherry Pie
This cherry pie is so delicious, this pie crust recipe comes out the oven perfect every time.
Ingredients
- 300 g Plain flour plus a little extra for rolling out the pastry
- ¼ Tbsp Salt
- 2 Tbsp Caster sugar
- 150 g Unsalted butter chilled
- 1 Large Egg yolk
- 3-4 Tbsp Iced water
- 1 Tbsp Milk
- 820 g Cherry pie filling canned
Instructions
- To make the pie crust you’ll need to cut the chilled butter into small cubes.
- Grab yourself a large mixing bowl and sift the flour.
- Then add in your butter cubes and using the tips of your fingers rub the flour and butter together until you create a crumbly texture almost like bread crumbs.
- Now add in the salt and 2 tablespoons of caster sugar and give it a quick stir.
- Make a well in the center of the crumbled mixture and add in the yolk of one egg and add in the water.
- Using a spatula work the wet ingredients into the dry ingredients, keep mixing until it forms a soft dough.
- Knead the dough a couple of times and flatten into a disc shape.
- Cover with clingfilm and chill for about an hour in the refrigerator.
- After the dough has been chilled, get it out and set to one side to bring it back down to almost room temperature again.
- Preheat your oven to 180°C.
- Grease a pie dish with a little butter so that the pie won’t stick once it’s been cooked.
- Now divide the dough into two pieces, one slightly bigger than the other. Dust a clean work surface and rolling pin.
- Roll out the larger piece first making sure that it is bigger than the pie dish, press the dough lightly into the base and sides of the pie dish being careful not to brake or tear the dough.
- Roll out the smaller piece of dough making sure it’s bigger than the circle of the pie dish and cut into strips about 1cm wide.
- Now for the pie filling. Empty both tins of cherry pie filling into the pie dish.
- Brush the top edges of the pastry with a little water then add the pie dough stipes and weave them just like you see in the photo. Trim the excess pastry edges and press and crimp the edges together.
- Brush the top of the pie with a little milk and sprinkle with sugar and place the pie into the center of your oven and bake for 45 minutes. The pie crust should look golden and the cherry’s tender.
- Now all that’s left is to enjoy.
Notes
Tips and Tricks
If your dough seems a little to crumbly when forming the dough ball, add in a little more water 1 tsp at a time, its better to do this slowly as your cherry pie dough can get very sticky very quickly.
The longer you leave the dough in the fridge to cool, the better the pastry turns out. I find when I leave my cherry pie dough overnight in the fridge it turns out much nicer and it's easier to roll too.
When it comes to rolling out the dough make sure to keep moving it around on the floured surface, this stops it from sticking.
Nutrition
Calories: 409kcalCarbohydrates: 60gProtein: 5gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 241mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 714IUVitamin C: 4mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!