Bon Appetit told me to bake this pie, so I did. You too should bake this pie because everyone is doing it. Pies scream Fourth of July to me. The hardest thing about a pie is making the crust and if you can’t make a crust, they have them pre-made for you at your local grocery store. I put the recipe for the pie crust I made below, just in case.
We topped our pie with burnt sugar vanilla coconut ice cream and there was only a tiny sliver left after the party. Even though toddler K stated that this pie was beautiful and delicious looking, apparently a popsicle is way more appealing when it comes down to it.
In a large bowl combine 2 1/4 cups all purpose flour and 3/4 teaspoons salt. Using a pastry blender, cut in 2/3 c. cold butter until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss with fork. Push moistened dough to side of bowl. Repeat with an additional 7-9 tablespoons cold water, a tablespoon at a time until all flour is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half and shape each portion into a ball. On a lightly floured surface roll out the dough to make a 12 in circle.
- All-purpose flour for surface
- 1 cup granulated sugar
- 1 tablespoon finely grated lime zest
- 3 tablespoons cornstarch
- pinch of kosher salt
- 3 pounds fresh sour cherries, pitted, or 6 cups frozen sour cherries
- 1 large egg, beaten to blend
- Demerara sugar or granulated sugar (for sprinkling)
- one pint of blueberries