Pie dough

HMPC All Butter Pie Dough:

2 ¼ cups AP Flour

2 ¼ teaspoons kosher salt

1 ½ teaspoons granulated sugar

1 ¾ sticks unsalted butter

14 Tbs 9 Tbs - Chilled (4 ½ oz)

5 Tbs - Frozen (2 ½ oz)

½ cup cold water

1 Tbs red wine vinegar

(Start with 6 Tbs of dough water)

Pie dough method excerpted from the Book of Pie:

1. Cut the butter into ½-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 ⅛ sticks in the refrigerator until ready to use.

2. Stir the red wine vinegar into the cold water and set aside.

3. Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.

4. Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.

5. Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

6. Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add ½ tablespoon of the vinegar water and pulse 3 more times. Repeat the process as needed until the dough holds together.

7. Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

8. Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls lightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Cherry Pie

Featured in The Hoosier Mama Book of Pies

Ingredients

1 Round of All-Butter Pie Dough placed in a pie tin.

10 Lattice Strips of All-Butter Pie Dough

4 cups pitted sour cherries

1/4 cup cherry juice

1/4 teaspoon almond extract

1/2 cup granulated sugar

1-1/2 Tablespoons cornstarch

Pinch kosher salt

Crust Dust (equal parts flour and granulated sugar)

Pie Wash (equal parts cream and whole milk)

Coarse-grained sugar for sprinkling

Instructions

1. Sort through the pitted cherries, removing any rogue pits or stems. Combine with the cherry juice and almond extract in a medium bowl and toss until the cherries are well coated.

2. Place the sugar, cornstarch and salt in the small bowl and whisk to combine. Pour the dry ingredients over the cherries and mix gently. The cherries may not absorb all the dry ingredients.

3. Sprinkle Crust Dust into the empty pie shell. Pour in the cherries, making sure to scrape out any dry ingredients that stick to the side of the bowl. Gently smooth the pie filling with a spatula.

4. Top with lattice strips alternating in a basket weave. Tuck the ends of the lattice strips under the bottom crust and roll under to form a ridge atop the pie tin rim. Crimp edges together by forming a scalloped edge with thumb and forefinger.

5. Freeze the pie for at least 20 minutes.

6. Preheat the oven to 400.

7. Brush top of the pie with Pie Wash and sprinkle liberally with coarse-grained sugar.

8. Bake for 45-60 minutes, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly.

9. Cool for at least 2 hours before slicing.