Easy Cherry Pie Recipe. #pie #baking #recipe #tutorial

Ingredients:

2 ½ cups fresh or frozen cherries (pitted)

¾ cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 package (or homemade) pie crust (top and bottom)

1 tablespoon butter (cut into small pieces)

1 egg (for egg wash)

1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions:

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix cherries, sugar, cornstarch, lemon juice, and vanilla. Let it sit for 10 minutes.

3. Roll out the bottom pie crust and fit it into a 9-inch pie pan.

4. Pour the cherry filling into the crust. Dot the top with little pieces of butter.

5. Cover with the top crust — either whole (with slits cut) or make a lattice design.

6. Brush the crust with beaten egg and sprinkle with coarse sugar if you like.

7. Bake for 45–50 minutes, until the crust is golden and the filling is bubbling.

8. Cool before slicing so it sets nicely!

Homemade Pie Crust (for top and bottom)

Ingredients:

2 ½ cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar (optional, for a slightly sweet crust)

1 cup (2 sticks) unsalted butter, very cold and cut into cubes

6–8 tablespoons ice water

Instructions:

Mix dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.

Cut in butter: Add the cold butter cubes. Use a pastry cutter, fork, or your fingers to work it into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter.

Add ice water: Drizzle 1 tablespoon of ice water at a time into the mixture, tossing gently with a fork after each tablespoon, until the dough starts to come together. You might not need all the water.

Form dough: Gather the dough into two equal disks. Flatten slightly. Wrap each in plastic wrap.

Chill: Refrigerate for at least 1 hour (or up to 2 days) before rolling out.

Quick Tip:
If the dough cracks a little when rolling, just patch it gently with your fingers — no stress!