Baking a Cherry Pie with Jim Steinborn

Update: after making many more pies, thinking about the process, and some comments about me overworking the dough, I have simplified the water incorporation part of the recipe. I now sprinkle 2 tbsp of ice-cold water, stir it in briefly with the fork, sprinkle on 2 more tbsp, stir, then add the next 3 or 4 tbsp of water individually, stirring between each addition. Then I knead the dough briefly into a ball, divide, wrap, and refrigerate.
A step by step demonstration of how to make a cherry pie with a light and flaky crust. Also shows how to create a lattice top and in a separate segment; how to bake a "blind" (also called a pre-baked) crust for a pie with an uncooked filling.

2-1/2 cups flour, 1 tsp salt, 2 tbsp sugar, 12 tbsp butter, 8 tbsp shortening, 6 to 8 tbsp cold water.

Видео Baking a Cherry Pie with Jim Steinborn канала Bill Rogers