I was telling my mom the other day how I have been wanting to make a cherry pie. I told her I just needed to get some pie crust from the store. She asked why I don’t make the crust from scratch. I replied “Why would I? It’s so much easier to buy the crust, plus I’ve never made a pie crust before.” She looked at me with such dissatisfaction, like she’s taught me nothing in life, ha ha! “Every woman should know how to make a homemade pie crust!” she informed me. Growing up in my family of bakers, I remember always hearing talk about the crust. Was it flaky enough? Was it too flaky? Was it tender enough? Cooked just right? It seemed so intimidating! Nothing can ruin a good pie like a bad pie crust. However, I knew I MUST try, it would be so “Martha” of me to learn! So this is for all the other girls out there who have never made a pie crust from scratch – it’s actually not hard at all, in fact, it’s as easy as… pie! I had to.
Combine the flour and salt in a medium sized bowl. With a pastry cutter, cut in the shortening until it is pea-sized.
Next, sprinkle cold water, one tablespoon at a time, gently tossing the dough with a fork. Push moistened dough to the side of the bowl and mix until all of the flour is moistened. Don’t over mix or the crust will be too hard.
Tip: The water does need to be cold. I put water in a bowl and then fill it with ice cubes. Do not pour a bunch of water into the bowl. Make sure to add it tablespoon by tablespoon just until the dough holds together. Use your hands to form it into a ball.
Tip: To make it easier to roll-out, refrigerate the dough for 10 minutes before rolling.
Next, roll the dough into a circle about 12 inches in diameter on a lightly floured surface. Leighton helped me by playing patty cake with the dough!
She rolled out her play dough while I rolled out the pie dough. So fun!
In order to get the dough into the pie pan gently roll it up with the rolling pin and transfer carefully into the pie pan.
Then brush the dough with egg whites…
To make a pretty lattice crust, first, lay 7 vertical strips of pie crust evenly spaced atop the pre-filled pie.
Fold back strips 2, 4 and 6 and place a horizontal strip along the center of the crust. Unfold strips 2, 4 and 6. Fold back strips 1, 3, 5 and 7 and place another horizontal strip just under the center strip. Unfold strips 1, 3, 5 and 7. Repeat this process until complete!
You can trim the sides of the crust with a knife. Crimp the crust to seal by using your thumb and index finger and gently pinch the crust. Next, I brushed the lattice with egg whites and then sprinkled some course sugar as well as some cinnamon on top.
The edges of the crust can burn easily, so you can add foil strips along the edge of the pie to protect them from getting too done.
Pop it into the oven and wait (very impatiently) for it to cook … like we all did! Can you tell they were excited to dig in?!
So much easier than I thought and I had such a sense of accomplishment after!
Here is the full recipe if you want to try it for yourself! If you do, tag me on insta using #mommamosa! Good luck!
Classic Cherry Pie
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
- 2 cans cherry pie filling
- 1 egg white, beaten
- Course sugar and cinnamon (optional)
- Preheat oven to 425 degrees.
- Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
- On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
- To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie pan. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
- Roll remaining dough into a circle about 12 inches in diameter and cut into strips.
- Pour fruit filling to the pastry-lined pie pan. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp the edges.
- Brush top of the crust with egg white and sprinkle with course sugar and cinnamon (optional).
- To prevent over-browning, cover edge of pie with foil. Bake for 40 – 45 minutes until filling is bubbly and pastry is golden. Let cool on a wire rack. Enjoy!!