Cherry Crumble Pie


This is my first time making pie, and i gotta say i’m so proud of the result. I made my own pie crust. It’s crispy on the top side but still easy to cut and it held the filling perfectly. I guess by using margarine than butter made it crispier . I don’t know which one is better, flaky crust or crispy crust?

For this cherry crumble pie recipe i only use half of the pie crust recipe. Just divide everything on this recipe by two to get 1 (10 inch ) pie crust.

Pie Crust Ingredients :

Yield: 2 (10-inch) crusts

12 tablespoons (1 1/2 sticks) very cold unsalted butter (i had no butter so i used 6 tbs cold margarine)
3 cups all-purpose flour (I used 1 1/2 cups)
1 teaspoon kosher salt (i excluded this since the margarine already salty)
1 tablespoon sugar (i used 1 tsp sugar)
1/3 cup very cold vegetable shortening (i only used half of this)
6 to 8 tablespoons (about 1/2 cup) ice water ( i used 3-4 tbs)

Cherry Filling Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 ounces) cherry pie filling/ canned cherry in syrup- strained it


1/3 cup all-purpose flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 tablespoons brown sugar
3 tablespoons cold butter


Pie Crust :

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. If you don’t have food processor, you can use pastry blender or just use the back of the fork. It works just fine. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.


Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Here’s the pie pan i use with removable base. It’s easier to remove the pie from the pan without damaging it.



Trim the edges, and you can use the fork/spoon handle to create that beautiful edges. In the picture above you can see i put dried red bean in aluminium foil. What i did was blind baking the pie crust.

What is blind baking the pie crust?

Blind baking a pie crust is the act of cooking a pie crust before adding the filling. Pies with fillings that should not to be cooked or fillings that need to be cooked for such a short time or at such a low temperature that the crust would not be finished by the time the filling was done require a blind-baked pie crust. Also, pie crusts that have been blind baked before the filling was added tend to stay flakier than ones that have had the filling added when they were uncooked.

Line the unbaked pie crust with parchment or aluminum foil and weight it down with something so that the bottom doesn’t puff and the sides don’t slouch. You can find special pie weights for this job, but you can also just use dry beans (about 1 1/2 pounds) or even the pennies from that jar you’ve been saving or rice. Bake it for 10-15minutes. For a partially-baked crust, you want the bottom to look dry and flakey, but still pale.

Cherry Filling :

In a small bowl, combine cornstarch and water/cherry syrup from the can until smooth. Stir in pie filling. Pour into crust.


For Topping :

Combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 30 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled. Yield: 6-8 servings.




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