Perfect Cherry Pie

Recipe View 1 hrs 30 mins **Prepare the Pie Crust (30 minutes + 1 hour chilling):** In a food processor, combine flour, 2 tablespoons sugar, and salt. Add frozen butter and pulse 4 times. Add shortening and cream cheese; pulse 4-5 more times until clumps resemble pea-sized pieces.

Recipe View 15 mins Transfer mixture to a medium bowl. Gently rub through fingertips to blend. Gradually stir in ice water until dough clumps form. Press dough into a ball, divide in half, and flatten into thick disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Recipe View 5 mins **Preheat Oven & Prepare Filling (15 minutes):** Adjust oven rack to the lowest position and place a pizza stone or quarry tiles on it. Preheat oven to 400°F (200°C).

Recipe View 30 mins In a large saucepan, whisk together 1 cup reserved cherry juice, 1 cup sugar, potato starch, and a pinch of salt. Cook over medium-low heat, stirring constantly with a rubber spatula, until a very thick paste forms.

Recipe View 1 hrs Scrape the cherry juice mixture into the drained cherries in a bowl. Add almond extract and stir to combine.

Recipe View **Assemble the Pie (30 minutes):** On a lightly floured surface, roll out one dough disk into a 14-inch circle. Fold in half and carefully transfer to a 9-inch Pyrex pie plate. Unfold and gently fit the dough into the plate without stretching. Refrigerate.

Recipe View Roll out the remaining dough disk into a 12-inch circle. Remove the pie shell from the refrigerator, pour in the cherry filling, and dot with 1 tablespoon butter.

Recipe View Fold the top dough circle in half, carefully lift onto the filling, and unfold. Trim the edges to 1/2 inch beyond the pie plate's edge. Roll the overhanging dough under with your fingertips and flute the edges to seal.

Recipe View **Bake the Pie (55-65 minutes):** Place an 18-inch square of heavy-duty foil on the tiles or pizza stone. Set the pie on the foil and bake for 20 minutes, or until the crust just begins to color.

Recipe View Remove from oven, brush the crust with egg white, and sprinkle with 1.5 tablespoons sugar. Bake for another 20 minutes, or until golden brown. Tent the edges loosely with foil to prevent over-browning.

Recipe View Continue baking for 15-20 minutes longer, or until the filling is bubbling. Cool the pie completely on a wire rack before serving.