Favorite Cherry Pie

Directions

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   For the No Excuses Pie Dough:
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   1. Cut butter into 1/2 inch cubes and freeze for at least one hour.
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   2. Place the flour and salt into the bowl of a food processor. Pulse 2-3 times (1 second pulses) to mix.
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   3. Add the frozen butter cubes to the food processor bowl, and toss with a fork to coat. Continue pulsing to work the butter into the flour mixture, until the butter is the size of small peas. (About 8-12 pulses, depending on the size of the motor on the food processor.)
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   4. While the food processor is running on high, slowly add the ice water through the feed tube, one tablespoon at a time, until the dough comes together and a stiff dough forms. (This process usually takes 15-20 seconds total in my '80's era food processor.)
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   5. Dump dough onto a clean, floured surface. Divide dough in half. Lightly shape each half into a ball, and then pat the ball into a 1/2 inch tall disk. Wrap the disks snugly in plastic wrap. Refrigerate dough for 30 minutes before rolling out. (Makes enough for a generous 9-inch, deep dish pie.)Prepare pie filling while dough is chilling.
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   For the pie filling:
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   1. Place the frozen cherries into a mesh strainer set over a bowl to thaw and drain (and catch the juice).
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   2. Whisk sugar, cornstarch and salt together in a saucepan until blended.
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    3. Combine water and 1/2 cup of the cherry juice (from the now thawed cherries.)
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    4. Slowly whisk cherry juice mixture into the sugar mixture until combined and smooth.
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    5. Place the pan over medium heat and heat to boiling; whisking constantly until very thick.
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    6. Remove from heat and stir in cherries; cool filling to room temperature (this will take about 30 minutes).
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    7. Remove pie dough from the refrigerator and allow to come to warm a bit at room temperature for 15 minutes so that it is still cold, but rolls without cracking. Roll out one disk of pie dough on a lightly floured surface to 1/4-inch thickness; gently roll dough around a rolling pin and transfer it to a 9-inch, deep dish pie plate, ensuring a 1 1/2 inch overhang.
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    8. Pour pie filling into the pastry-lined pie plate.
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    9. Roll out the other disk of dough to cover the top of pie, leaving a 1 1/2 inch overhang.
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    10. Fold both crust edges over to create a 1/2-inch rim around the pie. Seal the crusts together, crimp them and cut a few slits in the top of the crust to vent it.
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    1. Preheat the oven to 350 F.
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    12. Whip egg with water to create egg wash. Brush egg wash over the top of the pie, and sprinkle sugar on top.
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    13. Chill assembled pie in the refrigerator while oven comes to temperature. (About 20 minutes.)
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    14. Put pie into the preheated oven and bake for 35 to 45 minutes, or until filling is bubbly and the crust is golden brown.
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    15. Allow pie to cool completely on a wire rack before serving to give the filling time to set.