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3 cups flour
2.5 sticks of salted butter
1/2 cup ice water
1/3 cup cornstarch
5 cups pitted sour cherries
1.5 cups sugar, if you like ’em tart like I do
• Cut the butter and flour together, mix the icewater in briskly, don’t touch it at all, and chill it for at least a half-hour. My favorite rolling pin is a chilled beer bottle, which keeps the pie crust cold. And there’s nothing like pie and beer afterward, especially if your oven leaks heat like mine on a summer day. Roll it out nice and thick, about 2/3 of it for the shell and the rest for the lattice.
• Mix the cornstarch and sugar together; then add the berries. But not until right before you put them in the shell. Otherwise they leak juice unattractively.
• Why the lattice? With such juicy berries, I want lots of steam to escape so my pie won’t be mushy. But I can’t bear not to have any top crust.