INGREDIENTS

For the Crust:

  • 8 ounces low protein all-purpose flour, such as Gold Medal Blue Label (1 2/3 cups; 225g), plus more for dusting

  • 1/2 ounce sugar (1 tablespoon; 15g)

  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 8 ounces unsalted, American-style butter, straight from the fridge (2 sticks; 225g), cold

  • 4 ounces cold tap water (1/2 cup; 115g)

For the Filling:

  • 28 ounces pitted Champlain Orchards sweet cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g)*

  • 1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon

  • 7 ounces sugar (1 cup; 195g)

  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 1 1/2 ounces tapioca starch, such as Bob's Red Mill (1/3 cup plus 1 teaspoon; 40g)

*We like a mix of Hedelfigen, Emperor Francis, and Hartland cherries, as they provide a gorgeous blend of colors —For a more tart pie, use Montmorency or Balaton as well.

For the Egg Wash (optional):

  • 1 large egg

  • 1 large egg yolk

  • 1/2 ounce heavy cream (1 tablespoon; 15g)

  • 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

INSTRUCTIONS

For the Crust: 

  1. Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2-inch, and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note).

  2. On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note).

For the Filling: 

  1. Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. Trim away excess dough and refrigerate pie to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F.

For the Egg Wash (if using): 

  1. Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary for a delicious pie.

  2. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, etc

To Serve: 

  1. Cool pie until no warmer than 85°F, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the under-crust is completely cut. If you like, serve with Whipped Cream.

  2. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.

| Adapted from Serious Eats (Photo by Vicky Wasik)