I have a new project: The Johnson County Fair Pie Contest. Crust? Check. Filling? Not quite. While the Two Cherry Pie (Rainier + Bing) I made the other night was delicious, all I wanted beneath the buttery, flaky crust were warm, cinnamon-spiced apples. I believe my destined filling for the Pie Contest will be apple! Below, however, is the recipe for the buttery + flaky crust, as well as the two cherry filling.
Half Butter, Half Shortening Crust recipe from Simply Recipes (Combination Butter and Shortening Crust)
Butter for flavor, shortening for flakiness. This recipe is for a 9″-10″ double-crust pie.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 Tablespoons white sugar
- 1 1/2 sticks salted, cold butter, cut into small cubes (I always use salted, so I always dial back salt.)
- 1/2 cup (8 Tablespoons) shortening (I use Trans-fat free Spectrum.)
- 6-8 Tablespoons ice water
- Whisk together flour, salt, and sugar.
- With a pastry cutter, cut in cold butter to the flour mixture until the butter is slightly worked into the flour mixture and in the size of large peas.
- Next, with the pastry cutter, cut in half of the shortening. Once the first half of the shortening has been worked into the flour and butter mixture, cut in the rest of the shortening. At this point, the flour + butter + shortening mixture should look somewhat combined but still needing a binder.
- Add in 6 Tablespoons of the ice water; work in with the pastry cutter and your hands. If the dough can come together without breaking apart, the proper consistency has been reached. If not, add additional Tablespoons of ice water, one at a time, until this consistency is reached.
- Split pie dough in half. Flatten each portion into a round and wrap in plastic wrap. Refrigerate for at least one hour or up to two days before rolling out to create a pie.
- 4 cups Rainier cherries, pitted
- 2 cups Bing cherries, pitted
- 2/3 cup white sugar (The amount of sugar will depend on how sweet or tart your cherries are.)
- 1 Tablespoon lemon zest
- Juice of half a lemon (I ended up using the juice of one lemon, as my lemon yielded very little juice.)
- 4 Tablespoons cornstarch (I recommend using a little more cornstarch to achieve that pie “goo,” as my filling was rather juicy.)