For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water
2 cups cherries, pitted and chopped in half
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1 large egg, beaten
Turbinado sugar (optional)
Make the crust
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten into a discs and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Unused dough can be frozen and stored in the freezer for one month.
- In a medium bowl, toss the cherries with the sugar, cornstarch, and cinnamon. Set aside while you prepare the crust.
- Preheat the oven to 350°. On a lightly floured surface, roll dough ¼″ thick into a large rectangle.
- Cut dough into 8″x 4″squares; gather dough scraps, re-roll, and cut one more square.
- Place 2 tbsp. filling in center of each rectangle. Whisk egg in a bowl and brush edges of rectangles; fold one short side of dough over the other, encasing the filling.
- Crimp edges using a fork (optional) and cut slits into the top of the crust.
- Transfer pies to parchment paper–lined baking sheets, brush with egg wash and sprinkle with Turbinado sugar. Bake for approximately 40 minutes or until the crust is golden brown and you can see the filling bubble.