An exceptionally flaky all-butter crust via Sister Pie and a sweet, juicy, fruity filling with the fresh flavors of sour cherries and rhubarb. This is a pie for fruit lovers who want the essence of the ingredients to shine through. Serve with vanilla ice cream or sweetened whipped cream for a lovely balance of tart and sweet.
Servings 19 inch pie
Sister Pie's All-Butter Pie Dough
2 ½ cups (300g)all-purpose flour
1tsp (4g)granulated sugar
1 tsp (6g)kosher salt
1 cup (226g; 8oz)unsalted butter, chilled
½cup (125mL)water (minus one tablespoon)
Cherry Rhubarb Pie Filling
3 cups (450g)sour cherries (you can substitute regular sweet if not available)
2cups (244g)rhubarb, diced into small cubes
⅓cup (40g)tapioca starch (also called tapioca flour)
1cup (200g)granulated sugar
2Tbsp (30mL)lemon juice
Making the Pie Dough
Pour 1 tablespoon of vinegar into a ½ cup measuring cup. Fill the remainder of the cup with water and place into the freezer to chill. You'll want it to remain liquid, so don't do this too far in advance.
In a large bowl, combine flour, sugar and salt with a whisk.
Remove butter from fridge and cut into 8 pieces, working quickly to avoid warming the butter. Add to the flour mixture and toss to coat butter pieces. Using a pastry blender, cut the butter into the flour until it is pea-sized.
Add the water vinegar mixture. Using a bench scraper or a heavy spatula or wooden spoon, push the mixture back and forth until the liquid has been absorbed into the dry ingredients. Using your hands, lift the edges of the rough dough mass, turn them inwards and press them firmly down. Repeat this, turning the bowl, until you can gather the dough into a rough ball, and there are no loose pieces at the bottom of the bowl.
Place the dough onto a lightly floured work surface and divide it into two pieces. Form one into a round disc and wrap well with plastic wrap. This will become the base of your pie. Form the second into a roughly 6 x 3 inch rectangle and also wrap with plastic wrap. Refrigerate the dough for several hours or overnight.
Rolling Out the Bottom Crust and Lattice
Place the round disc of dough on a lightly floured work surface. Holding a rolling pin at one end, pound the dough with about four or five vigorous whacks while moving from left to right. Rotate the dough 180 degrees and pound it again.
Roll the dough out by placing the rolling pin in the center of the circle and firmly pressing down while moving the pin towards the outer edge of the dough. Turn the dough clockwise 45 degrees and continue this process of rolling and turning until the dough forms a circle approximately 12 inches in diameter.
Gently fold the dough in half and lift it onto your 9 inch pie tin. Center it carefully and unfold it, pressing down into the base and corners to be sure there are no air pockets trapped underneath. Trim the outer edge so that it uniformly overlaps the edge of the tin by about 1 inch. Wrap in plastic wrap and place into the fridge to chill.
Place the rectangular disc of dough on a lightly floured work surface. Repeat the same banging motion as above, from left to right. Roll the rectangular until it is somewhat larger and flatter. With the long edge closest to you, fold the dough into thirds by lifting the right edge and folding it ⅔ of the way across, and then folding the left edge over until it touches the right edge. Flip the dough over and pound the dough with the rolling pin again. Roll out the dough in a rectangular shape until it is approximately 11 x 12 inches.
Using a fluted pastry cutter and a ruler, cut lattice strips in ¾ inch widths along the long side of the rectangle. Gently transfer to a parchment covered baking sheet, cover with plastic wrap and place in the fridge to chill.
Mixing the Pie Filling
In a large bowl, combine sour cherries and diced rhubarb. Add lemon juice, sugar and tapioca starch. Fold ingredients together gently until completely blended. Pour into prepared pie shell.
Assembling the Lattice
For top lattice, evenly space 6 strips of dough along the top of the filled pie. Fold back every other strip halfway back on top of itself. Place a strip in the center of the pie, perpendicular to the first 6 strips. It should cover the three strips that are still stretched across the pie. Unfold the three folded strips, covering the most recently placed perpendicular strip.
Trim the edges of the lattice so that they just meet the edge of the pie tin. Roll the edge of the crust inwards and over the top of the lattice ends. You could adorn the edge of the pie with a decorative crimp, cutouts from the leftover dough, or a braided strip of lattice. I connected leftover lattice strips and sealed the seams with a bit of water. I covered the seams with decorative leaf cutouts.
Chill the assembled pie in the fridge for at least 30 minutes.
Baking the Pie
Preheat the oven to 400 degrees and position a rack in the lower third of the oven.
Line a rimmed baking sheet covered in aluminum foil (to catch any spills) . Place the pie on the baking sheet and bake in the lower third of the oven for 60 minutes, or until top crust is golden. Gently tent with aluminum foil and bake until the center of the pie is bubbling - this took an additional 10 minutes for me. Remove from oven and let sit until warm; if pie is still hot, the filling will not set (The waiting part is hard!)
Serve individual slices with sweetened whipped cream or a scoop of vanilla ice cream.
Cherry Rhubarb Pie https://www.theflouredtable.com/cherry-rhubarb-pie/