This was my first ever attempt at making pie. I was left feeling vulnerable, used, and alone. Everything started out great. I followed Martha's instructions to the T. I leveled the flour with a knife and I even cut the cold butter into small squares. The food processor did it's job and I was feeling like I was on top of the world. I confidently divided the dough and wrapped each half in plastic wrap and waited for an hour, like SHE SAID, as it firmed up in the fridge.
An hour had past and I was itching to put my natural pie making skills to work. With my confident, not cocky, disposition, I floured the counter and the rolling pin very generously and unwrapped the dough. It was time.
After a few food rolls my confidence started to wobble. I felt my knees tremble as I realized that this wasn't going the way I had hoped. I started to sweat and I could hear the taunting laughs emanating from the dough that simply refused to flatten and cooperate. In my frantic state of uncertainty, I sought comfort and solitude in the only place I could find. Twitter.
It's true. I was close to a mental breakdown. I was tired and everyone was asleep. I don't think I'd ever felt so alone in my entire life. But I quickly resolved that in this battle, there would be only one victor. Only one of us was getting into that oven while the other one would watch and dance around the kitchen.
It really is an amazing pie. The crust was a little too thick, but I'm semi-confident that in my future pie endeavors, I'll be nothing but 100% victorious!
You'll also be happy to know that by the next day, I was almost back to my usual peppy, yet easily disturbed self.
Cherry, Cherry Pie!
Crust recipe via Martha Stewart website
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 tsp. salt
1 tsp. sugar
1 cup cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
1. Preheat oven to 400'F. In a food processor combine the flour, salt, and sugar and pulse briefly. Add butter and pulse until the mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup of ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary add up to 1/4 cup of water, 1 tbsp. at a time, but do not over mix.
2. Divide dough in half and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough and press to shape into two 3/4-inch-thick disks. Refrigerate until firm (at least 1 hour).
3. On a floured surface, roll one disk of dough to a 14-inch round. Wrap dough around the rolling pin and unroll it over a 9-inch pie plate. Gently fit into the bottom and sides of the plate without stretching the dough. Trim the dough to a 1-inch overhang all around and refrigerate until ready to use. You can either use the other half of the dough for the top crust or to make lattice. However, you could also do what I did and just exclude it all together.
4. Add the can of E.D. Smith Cherry Pie filling and spread evenly around the pie. Place pie in the preheated oven on the bottom rack for 15 minutes. Reduce heat to 350'F and continue cooking for 40-50 minutes until golden brown and the juices are bubbling. Remove from the oven and let it cool for at least 2 hours before serving.
Until next time, happy baking!
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