For the double butter pie crust:
313g all-purpose flour, plus 150g more to dust the pie
227g cold unsalted butter, diced into ¼ inch pieces
8 tbsp ice water
½ tbsp granulated sugar
½ tsp sea salt
For the pie filling:
150g sugar (use 200g sugar for sour cherries)
5 tbsp corn starch
1 tbsp lemon juice
1 tbsp cold unsalted butter, dices into ¼ inch pieces
½ tsp cinnamon powder
For the egg wash:
1 tbsp milk
1 tbsp coarse sugar
vanilla ice cream to serve the pie with
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add the cold, diced butter and pulse the mixture until coarse crumbs form, with some pea-sized pieces, then stop mixing. The mixture should remain dry and powdery.
Add 7 tbsp ice water and pulse until moist clumps or small balls form.
To check if the dough is ready, take a small amount of dough between your fingertips. If the dough sticks together, you have added enough water. If not, add more ice water, a teaspoon at a time. Be careful not to add too much water or the dough will become sticky and difficult to roll out.
Transfer the dough to a clean work surface.
Gather the dough together into a ball. It should not be smooth. Do not knead the dough.
Divide the dough in half.
With a rolling pin, flatten both lumps of dough to form 2 flat circles (or disks).
Cover the 2 flat circles of dough with plastic wrap and refrigerate for 1 hour before using.
In a small bowl, whisk the 150g sugar, corn starch and cinnamon powder.
Pit the cherries (remove the seeds) and transfer them to a large bowl.
Stir in 1 tbsp lemon juice to the large bowl of cherries.
Then add the sugar, corn starch and cinnamon mixture a little at a time, stirring together until all ingredients are evenly combined.
Roll the first pie crust disk into a 13 inch circle, and transfer to a 9 inch wide pie pan. The edges of the dough should hang a little over the edge of the pan.
Pour the cherry mixture onto the pie crust, along with any juices.
Dot the cherry mixture with unsalted butter. This adds texture and flavor to the pie filling.
Roll the 2nd pie crust disk into a 12 inch circle and use a pizza cutter or knife to slice into ten 1-inch-wide strips.
To create a lattice crust, place 5 strips of dough on the top of the pie, place them horizontally with 1 inch gap between them. Each strip should be long enough to overlap the edge of the pie.
Fold back the 2nd and 4th strips of horizontal dough halfway and place a vertical strip on the pie.
Fold the horizontal strips of dough back.
Continuing placing vertical strips of pie 1 inch apart. They should overlap on alternate strips (1st, 3rd and 5th).
Use a knife to trim the excess dough around the edge, then pinch the edges to seal the pie.
Refrigerate the pie for 30 mins (or freeze for 15 mins).
While the pie chills, preheat your oven to 218°C.
Beat together 1 egg and 1 tbsp milk. Then brush the egg wash over the lattice crust and edges of the pie.
Sprinkle the top of the pie with the coarse sugar.
Bake the pie in the lower 3rd of the oven at 218°C for 25 minutes.
After 25 minutes, place a sheet of aluminium foil or baking sheet beneath the pie. Reduce oven temperature to 176°C and bake for another 30 - 35mins, or until the crust is golden brown, and cherry juice is bubbling through the lattice top.
Once done, let the pie cool to almost room temperature. This allows the cherry juice in the filling to thicken. It is now ready to serve!
Optional: serve topped with a scoop of vanilla ice cream for an even more irresistible finish.