All right if you’ve gone to all the trouble of pitting enough cherries for a pie you might as well use the best pie crust possible. This one comes from Chef Kelly Steinmetz of the Flying Fork Restaurant in Paonia. Kelly makes pies all summer out of fresh, sun-ripened fruit and we love him!
In a food processor, put;
24 oz all-purpose flour
1 Tblsp of salt
1 Tblsp of sugar
1 pound of cold, organic butter, cut in pieces
Pulse a few times until butter is becoming incorporated and put in your freezer for 1 hour. Take it out and add slowly, while pulsing, 2/3 cup of cold water. Roll out a top and bottom crust.
Place bottom crust in your favorite pie pan and put filling below inside.
6 cups of ripe, pitted cherries
3/4 cup of sugar
1 Tablsp of lemon juice
3 Tablsp of quick cooking tapioca.
Mix and set aside for 10 minutes.
Put top crust over filling, crimp edges and cut slits into top dough. You can brush top of pie with milk and sprinkle more sugar for a pretty look.