Cherry Personal Pie Recipe
Make Cherry Personal Pie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Dough (makes 1 double-crust 6-inch personal pie)
Cherry Filling
Assembly & Finishing
Method
Pie Dough (makes 1 double-crust 6-inch personal pie)
- 1
Combine dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon fine salt until evenly distributed.
- 2
Cut in fats
Add 6 tablespoons cold unsalted butter (cubed) and 1 tablespoon cold vegetable shortening (optional) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse pea-sized crumbs with some smaller bits—about 6–8 solid pea pieces remain.
- 3
Add ice water
Drizzle up to 4 tablespoons ice water over the mixture, 1 tablespoon at a time, gently stirring with a fork after each addition. Stop when dough holds together when you press a small handful (you may not need all the water).
- 4
Form and chill
Turn dough out onto a lightly floured surface and gather into a flat disk about 1 inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).
Cherry Filling
- 5
Prepare cherries
If using frozen cherries, thaw and drain excess liquid; if fresh, pit cherries. Measure 2 cups pitted cherries and place in a medium bowl.
- 6
Mix filling
To the cherries add 1/2 cup granulated sugar, 2 teaspoons cornstarch, 1 teaspoon lemon juice, 1/4 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Toss gently until cherries are evenly coated and cornstarch is fully incorporated.
- 7
Cook briefly (optional but recommended for consistent set)
For a reliably thick filling and to reduce excess juice, place the coated cherries in a small saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and becomes glossy, about 3–5 minutes. Remove from heat and stir in 1 tablespoon unsalted butter until melted. Let cool slightly while you roll the dough. (If you prefer a raw filling, skip the stovetop step but accept a looser set.)
Assembly & Baking
- 8
- 9
Roll out dough
Remove chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a 10–11 inch circle (for a single personal double-crust pie: one bottom and one top). Trim as needed so you have roughly 6–7 inches of dough for the bottom to fit the pan with a 1/2-inch overhang and the remainder for the top crust. Alternatively, split dough into two portions: about 2/3 for bottom and 1/3 for top.
- 10
Fit bottom crust
Gently transfer the larger piece of dough to the prepared pan, pressing it into the bottom and up the sides. Trim excess leaving a 1/2-inch overhang. Spoon the cooled cherry filling into the crust, spreading evenly and leaving about 1/4 inch space to the edge. Dot filling with any juices left in the bowl or small pieces of butter for richness.
- 11
Top crust and vent
Place the top crust over the filling. Trim excess so top and bottom edges meet, then fold and crimp the edges to seal. Use a sharp knife to cut 3–4 vents in the top to allow steam to escape, or create a lattice if desired.
- 12
- 13
Bake
Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake another 15–20 minutes, or until crust is golden brown and filling bubbles through vents. If the edges brown too quickly, shield them with foil.
- 14
Cool and serve
Remove the pie from the oven and let it cool on a rack at least 1 hour so the filling sets. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream if desired.