Crispy Cherry Pie

Crispy Cherry Pie

1. Cut the butter into small cubes of 1cm square (cut directly after taking out from the refrigerator, do not soften); pour the flour into the bowl of butter

2. Mix the flour and butter slightly, so that the butter chunks are evenly coated with flour; the salt and sugar are dissolved in ice water. Pour ice water into the flour-butter mixture; stir slightly so that the flour completely absorbs the water and there is no dry flour in the bowl

3. Put the mixed mixture into the fresh-keeping bag, pinch or press it with your hands, and knead the mixture in the fresh-keeping bag into a dough. Put the dough in the refrigerator to chill and relax for half an hour (be sure to note that until this time, the butter in the dough is kept in small pieces and distributed in the dough, and it is not fused with the dough and moisture)

4. Take out the refrigerated dough, apply thin flour on the chopping board, and roll the dough into a rectangular shape; the rolled rectangular dough is folded in four, just like making a puff pastry; the four-folded dough, let it relax in the refrigerator for 20 minutes

5. Roll it out again into a rectangle; fold it in four again. And put it in the refrigerator again to relax for 20 minutes

6. Roll out the loosened dough into a rectangle again, and fold it in four again; the four-folded dough is shown in the picture. A total of 3 times for a 40% discount

7. Roll out the dough that has been folded in quarters three times until it can be flattened into a 6-inch pie pan

8. Put the rolled dough into the pie pan, let the dough fit the pie pan; use a rolling pin to roll a circle on the pie pan, and cut off the excess dough

9. Remove excess dough; fork some small holes at the bottom of the pie crust to prevent the pie crust from bulging during baking; after letting the pie crust rest for at least 30 minutes, spread a piece of tin foil or tin foil on the pie crust Pour some red beans or pebbles on top. (Used to hold down the pie crust to prevent the bottom of the pie crust from becoming uneven during baking)

10. Put the loose pie crust in a preheated 220 degree oven, bake for 15-20 minutes, until the surface of the pie crust is golden; take out the baked pie crust, remove the red beans or pebbles, and fill the pie crust with canned cherries Pie stuffing. (Or use fresh cherries to make pie filling according to the article "Sweet Cherry Pie"); put it in the oven again, and bake at 180 degrees for about 8 minutes. Cherry pie is ready

Tips:

1. This is a meringue-type pie crust. Like the puff pastry, it needs to fold the dough repeatedly to achieve the effect of puffing. But it does not use the dough to wrap the butter, but directly mixes the cut into small pieces of butter into the dough, so the preparation is simpler than the puff pastry. Correspondingly, its taste is different from that of the puff pastry. It is not as fragrant and crisp as the puff pastry, but rather crispy. Therefore, the puff pastry made in this way is very good as a pie base, but it is not suitable for desserts such as Portuguese egg tarts or butterfly cakes;
2. Just like making puff pastry, to make this pastry pie dough, it is important to keep the dough low. The butter must be kept at a low temperature to maintain its shape. If the butter is too soft, it will leak oil, or the butter will melt into the dough, and it will not have the effect of separating the dough and making the dough layer;
3. The cherry pie filling used in the recipe is canned and can be purchased directly. If you don’t use canned cherry pie filling, you can make your own with fresh cherries. For the method, please click here to refer to the article on sweet cherry pie;
4. The pie crust must be relaxed for at least 30 minutes before putting it in the oven, otherwise it will shrink severely during baking; you don’t need to wrap the butter, just stack the quilt, and you can make layers of pastry.