Filed Under: bake, Dessert, englishscottish, Fruit, Under 20 Mins

The Best Cherry Pie Ever

This no-fuss dough rolls super-thin, so you’re guaranteed a light crust, which is perfect for showing off fresh, tasty cherries

April 8th, 2012

Chef’s tip: Sprinkle a few drops of water under wax paper to keep from slipping.
Prep Time
20 minutes
Cook Time
40 minutes
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup canola oil
  • ¼ cup water
  • 4 cups fresh sour cherries, pitted
  • ¼ cup raw sugar, or more to taste
  1. In a large bowl, mix flour and salt, then add oil and water, stirring with a fork. Form two equal-sized balls. (If too dry, add additional oil and water in tablespoon increments.)

  2. Place a large piece of waxed paper on the counter, then place one ball on top. Flatten into a disk and place second sheet of waxed paper on top. Begin rolling from centre to edge, turning as necessary.

  3. When dough is approximately 12 inches in diameter, peel off the top piece of waxed paper, slide the bottom sheet with the dough onto your hand and invert it into a 10-inch pie plate. Peel off remaining sheet of waxed paper. Repeat for the top.

  4. Preheat oven to 350ºF. In a bowl, toss cherries with sugar, pour into prepared pie plate and top with remaining crust. Crimp edges and bake, 30 - 40 minutes, until golden.

The Best Cherry Pie Ever

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