Yield: 8 servings (one 9" x 13" pie)
All-Butter Pie Dough:
- 1 Tbsp apple cider vinegar or distilled white vinegar
- ½ cup (114g) water
- 2 ½ cups (300g) all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup (226g) unsalted butter, cold and cubed
- ⅓ cup (66g) granulated sugar
- 1 Tbsp Spicewalla Sumac
- 2 cups (340g) fresh blueberries
- 1 cup (160g) fresh cherries, stemmed, pitted, and halved*
- ¼ cup (28g) tapioca starch
- pinch of kosher salt
Egg Wash & Topping:
- 1 large egg
- splash of cream
- turbinado, demerara, or other coarse sugar
*If you don’t have a cherry pitter, use a piping tip to pit your cherries!
- Start by preparing the pie dough. Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
- In a large bowl, whisk together flour, sugar, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender or fork, cut in butter until the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
- Add ice cold water one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky.
- Divide dough in half. Wrap each half in cling film, then press into a patty shape. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
- After your dough has chilled, make the filling. Combine sugar and sumac in a small bowl. Using your fingers, rub together to infuse the sugar with the sumac.
- Place blueberries and halved cherries in a medium bowl. Sprinkle sumac-infused sugar, tapioca starch, and salt on top, then mix well. Let sit for at least 15 minutes.
- Flour your work surface and rolling pin. Retrieve one dough patty from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into roughly a 11" x 15" rectangle, making sure to pick up and rotate the dough every few rolls.
- Gently place dough into a quarter sheet pan. (We used this one.) Delicately, yet firmly press dough into bottom and up sides of pan. Trim edges of dough so they’re even with edges of pan.
- Spoon filling into pan, spreading out evenly. Place pan in fridge.
- Retrieve other dough patty from fridge. Roll out until it’s ¼-inch thick. Using a cookie cutter or paring knife, cut decorative shapes out of pie dough.
- Get your pie from the fridge and place dough cut-outs however you like over the filling.
- Place pie back in fridge and let chill for 1 hour.
- Towards the end of the chilling time, heat oven to 350°F.
- Whisk egg together with a splash of cream. Brush onto crust cut-outs. Sprinkle with turbinado, demerara, or other coarse sugar.
- Bake for 60–70 minutes until crust is golden and the filling is bubbling.
- Transfer to wire rack to cool for at least an hour before serving. This allows the filling to set a bit more.
- Enjoy with homemade whipped cream or ice cream!