Cherry Pie Recipe (and Pie Dough)

Bakery vs Homemade MATCHA MOCHI CAKE: Hello Midwest! Join Honeysuckle Catering in this delicious recipe for a tart and flaky Cherry Pie!
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Come along for the ride on our Culinary Road Trip across the United
States. Let's keep on truckin' with this favorite dessert!
Music written, recorded, and produced by Aaron Prim
For dough recipe:
2 cups of all purpose flour
3 sticks of butter (cut into small cubes)
1/3 cup of ice cold water
1/2 tsp of salt
pulse flour and salt together in a food processor until mixed.
add in butter and pulse until you get pea sized chunks
slowly add in the ice water until dough forms a ball.
take dough out of food processor and transfer to plastic wrap.
put in refridgerator for 1 hour or overnight
For cherry filling:
3 cups pitted fresh cherries
3/4 cup of granulated sugar
1 tbs of butter
3 tbsp of cornstarch
1/8 tsp of salt
1/2 juice of lemon
1 tsp vanilla extract
combine cherries with granulated sugar, cornstarch, salt, lemon juice, and vanilla extract and mix thoroughly. Let sit for 10-15 minutes.
remove dough from freezer and roll out until 1/4 inch thick. take dough and line pie pan or muffin pan.
scoop cherries mix to fill.
cover top of pie with remaining dough.
bake at 400 for 35 - 40 minutes, until cherries filling bubbles and crust is golden brown.
remove from oven and let sit for 15-30 minutes until cool.
serves 6-8
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