Blackbeard's Cherry Pie
Serves 1
Directions
- 1Cut the butter into cubes.
- 2Cut the butter into cubes.
- 3Cut the butter into cubes.
- 4Add the flour into a bowl, followed by the sugar and a little bit of salt.
- 5Add the flour into a bowl, followed by the sugar and a little bit of salt.
- 6Add the flour into a bowl, followed by the sugar and a little bit of salt.
- 7Mix it up with a whisk and then give it a blitz so it gets all fine.
- 8Mix it up with a whisk and then give it a blitz so it gets all fine.
- 9Mix it up with a whisk and then give it a blitz so it gets all fine.
- 10Slowly add chunks of butter and mix it until it turns into this sand-like texture.
- 11Slowly add chunks of butter and mix it until it turns into this sand-like texture.
- 12Slowly add chunks of butter and mix it until it turns into this sand-like texture.
- 13Add a little bit of the ice water to the mixture.
- 14Add a little bit of the ice water to the mixture.
- 15Add a little bit of the ice water to the mixture.
- 16Form it into a ball and treat it with love, and then roll it into a circle so we can place it into our pie mold.
- 17Form it into a ball and treat it with love, and then roll it into a circle so we can place it into our pie mold.
- 18Form it into a ball and treat it with love, and then roll it into a circle so we can place it into our pie mold.
- 19Cut off the edges.
- 20Cut off the edges.
- 21Cut off the edges.
- 22Make sure to poke some holes all over the crust.
- 23Make sure to poke some holes all over the crust.
- 24Make sure to poke some holes all over the crust.
- 25Place some parchment paper onto the crust and fill it with some pie weight.
- 26Place some parchment paper onto the crust and fill it with some pie weight.
- 27Place some parchment paper onto the crust and fill it with some pie weight.
- 28Put it into the oven at 200 degrees Celsius for about 15 minutes, then get it out, remove the weights, and put it back in for 10 minutes just to finish baking the bottom.
- 29Put it into the oven at 200 degrees Celsius for about 15 minutes, then get it out, remove the weights, and put it back in for 10 minutes just to finish baking the bottom.
- 30Put it into the oven at 200 degrees Celsius for about 15 minutes, then get it out, remove the weights, and put it back in for 10 minutes just to finish baking the bottom.
- 31Start by zesting an orange, followed by a lemon.
- 32Start by zesting an orange, followed by a lemon.
- 33Start by zesting an orange, followed by a lemon.
- 34Add the cherries to a pan.
- 35Add the cherries to a pan.
- 36Add the cherries to a pan.
- 37Add sugar, the zest, and orange and lemon juice.
- 38Add sugar, the zest, and orange and lemon juice.
- 39Add sugar, the zest, and orange and lemon juice.
- 40Let them cook and bubble up until the flavors get to know each other.
- 41Let them cook and bubble up until the flavors get to know each other.
- 42Let them cook and bubble up until the flavors get to know each other.
- 43Add cornstarch slurry to thicken it up.
- 44Add cornstarch slurry to thicken it up.
- 45Add cornstarch slurry to thicken it up.
- 46Pour the filling into a pie crust and top it off with a few butter pieces.
- 47Pour the filling into a pie crust and top it off with a few butter pieces.
- 48Pour the filling into a pie crust and top it off with a few butter pieces.
- 49Back into the oven for 20 minutes at 180 degrees.
- 50Back into the oven for 20 minutes at 180 degrees.
- 51Back into the oven for 20 minutes at 180 degrees.
Ingredients
- 2 cup all purpose flour
- 2 cup all purpose flour
- 2 cup all purpose flour
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
- 1 teaspoon fine sea salt
- 1 teaspoon fine sea salt
- 1 cup cold unsalted butter
- 1 cup cold unsalted butter
- 1 cup cold unsalted butter
- 500 grams cherries
- 500 grams cherries
- 500 grams cherries
- 0.66 cups sugar
- 0.66 cups sugar
- 0.66 cups sugar
- 0.5 cup cornstarch slurry
- 0.5 cup cornstarch slurry
- 0.5 cup cornstarch slurry
- 0.5 lemon and zest
- 0.5 lemon and zest
- 0.5 lemon and zest
- 0.5 orange and zest
- 0.5 orange and zest
- 0.5 orange and zest
- 30 grams butter
- 30 grams butter
- 30 grams butter