Sour cream dried cherry pie

and The Rule for Pie Crust

I sincerely wish I could give you a rule that would allow you to make perfect pie crusts every time. But perfect pie crusts are largely a matter of taste and seem to be an art form. I’ve made hundreds of pies over the years and I’d say maybe 10% had really perfect crusts.

And then there’s the white crust versus brown crust issue. Somewhere in this country, probably running east-to-west through the middle of the state of Illinois there’s a line. South of that line pie crusts should be at least a little browned. North of that line the slightest hint of brown renders the pie inedible. Act accordingly.

Here are the ingredients and proportions:

2 cups flour
2/3 cup shortening
1/3 tsp. salt
1 Tbsp. sugar (optional)
1/3 cup ice water

Flour

Any regular white flour may be used for pie crust but the best is White Lily. The difference between using regular flour and White Lily is like the difference between playing a Yamaha spinnet and a Steinway grand piano. I’ve made decent pie crusts with everything from regular white flour to whole wheat flour to rye flour to oat flour and every combination you can imagine. But White Lily is the best.

Shortening

This is another religious discussion. Any of the following can be used as the shortening in pie crusts: butter, lard, Crisco, or margarine. You can even use unflavored vegetable oil for your pie crust. It will turn out not unlike commercial pie crusts which should tell you something. You can also use a combination. The results will vary somewhat depending on what you use. Crisco crusts are a little easier to work with. I favor half butter, half lard for my pie crust.

The method is the same regardless of your choice of flour or shortening:

1. Cut the shortening into the flour using a fork, pasty blender, food processor, or
   even your fingers. I use a pastry blender. Do this lightly and quickly until
   the dough is the texture of coarse meal.
2. Dissolve the salt and sugar (if used) in the ice water.
3. Sprinkle the water over the flour mixture and mix together lightly and quickly
   until it barely holds together.
4. Divide the dough into two pieces. Wrap each piece in plastic wrap or put it into a ziploc and refrigerate
   for at least one hour until ready to make your pie.
5. Remove the dough from the refrigerator for at least a half hour and allow
   to come (roughly) to room temperature.
6. Roll the dough out on a floured pasty cloth (or floured waxed paper)
   until it’s a more-or-less uniform 1/8 inch thick circle about 9 inches in diameter.
7. Transfer the crust to a pie pan. If you’re going to pre-bake your pie crust, pierce
   it all over with a fork, put a piece of aluminum foil over it and weight it with pie weights.
   Bake it at 400°F until it’s lightly browned, about ten minutes. I’m a brown crust man.

This recipe makes a top and bottom crust for an 8 inch pie. Or two bottom crusts.
Or a generous 9 inch bottom crust with some left over for snickerdoodles.

I was inspired to create this pie recipe after a vacation to Door County in Wisconsin. My wife, the dogs, and I all piled into the car, drove up to Door County, and spent a week there for my wife’s spring break in mid-March. There was still snow on the ground and the lake was frozen over and there was nobody there. It was fantastic.

Sour Cream Dried Cherry Pie

2 cups sour cream
3 egg yolks
¾ cup brown sugar
3 Tbsp. flour
1 tsp. vanilla
1 tsp. cinnamon
1 cup dried sour cherries
½ cup water

1. Put the cherries in a small saucepan with the water and plump them over low heat about
   five minutes. Let them cool.
2. Combine the flour and sugar. Add the beaten egg yolks, sour cream, vanilla, and cinnamon.
3. Cook the custard in a double boiler until it just starts to thicken.
4. Mix in the cherries and divide between two pre-baked pie crusts.
5. Spread with meringue.
6. Sprinkle with a little sugar.
7. Bake at 350°F until just golden, 10-12 minutes.

Meringue

3 egg whites
6 Tbsp. sugar

Beat the egg whites until they are stiff but not dry. I’m a glutton for punishment
and do it by hand. I recommend an electric mixer. Add sugar in gradually while beating.

This recipe is for Moe Lane of Obsidian Wings because he asked for pie.