cold butter
0.75 cup
200 g
7 oz
6.60 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz
1/4 tsp
1.23 ml
cold water
1/2 cup
4 fl oz
frozen cherries
1 kg
2.20 lb
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon juice
1 Tbs
1/2 Tbs
2 Tbs
1/2 cup
4 fl oz



🍒 Cut the cold butter into cubes, then place them evenly on a large cutting board, sprinkle them with flour, add a pinch of salt, and start chopping the butter and flour with a knife until pea-sized pieces form.
🍒 Pour cold water on the flour mixture until the flour is moistened and quickly gather the dough into a ball without kneading. If the dough doesn't come together, you can add more water. Your job is to make sure all the flour is evenly wet, and the butter bits don't melt.
🍒 Wrap the dough in clingfilm and put it in the fridge for at least 30 minutes.


🍒 Without defrosting, put the cherries into a large saucepan, add the sugar, mix, add the cinnamon and lemon juice and bring to a boil, stirring.
🍒 Once boiling, dissolve the cornstarch in 1/2 cup of warm water, pour into the saucepan with cherries, and bring to a boil again. The filling needs to be cooled.


🍒 Preheat the oven to 392°F (200°C). Grease a round baking dish with oil and sprinkle it with flour.

🍒 Divide the cooled dough into two balls, and put one of them back in the fridge for now.

🍒 On a floured surface, roll out the dough a little larger than the diameter of the mold and keep sprinkling it with the flour as you do it.

🍒 Line the bottom and sides of the mold with the dough.

🍒 Roll out the remaining dough and cut it into strips.

🍒 Pour the filling into the mold, place the strips on top of the dough.

🍒 Bake the pie for about 30 minutes, depending on the oven. The pie will be browned.