Cherry PI




Introduction: Cherry PI

What a better way to celebrate PI day than with a pie. Our favorite is cherry, and the lattice crust is a challenge but enjoyable addition.

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Step 1: Mix Together Dough for Crust

Make a double batch of a Crisco pie crust:

Add ice cubes to a cup of water, in about a 1:1 ratio. The goal is to create very cold ice water.

Mix together 2 cups all-purpose flour and 1 tsp salt in a large bowl.

Mix in 3/4 cup Crisco® butter-flavored shortening into flour mixture using a pastry blender. Continue until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

Add approximately 4 tbsp. ice cold water (water only) into the flour mixture and mix to distribute the moisture. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

Divide dough in two balls, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). Chill dough for at least 30 minutes.

Step 2: Shape Bottom Crust

Using a rolling pin and a floured surface, roll the larger disk of dough into a 12-inch circle. Press into an ungreased pie plate, trimming edges of dough to slightly overhang the edge of pie plate.

Step 3: Mix Together Filling

In a large mixing bowl, mix together:

  • * 1 cup sugar

  • * 3 tablespoons cornstarch

  • * 1/4 teaspoon salt

  • * 5 cups whole pitted sour cherries. If using frozen cherries, thaw and drain.

  • * 1 teaspoon fresh lemon juice

  • * 1/2 teaspoon vanilla extract

Whisk sugar, cornstarch, and salt to blend. After it is fully mixed, stir in cherries, lemon juice, and vanilla.

Transfer filling to dough-lined dish, mounding slightly in center.

Step 4: Apply Lattice Crust

Using a rolling pin and a floured surface, roll the smaller disk of dough into a 10-inch circle. Using a knife, cut the dough into thin strips of even width. Arrange dough strips on top of the filling in a lattice pattern, leaving an open square in the middle of the pie. Be sure to apply the proper over-under pattern throughout the pie, even around the whole. We found this step required two sets of hands!

Using a knife, cut individual pieces of the PI symbol and place on the pie so that aligns with the lattice pattern. If necessary, prop up the PI pieces with additional pieces of lattice dough.

Pinch the edges of the crust between thumbs and pointer fingers. Make s

With a pastry brush, spread 1 tbsp. milk on the lattice crust. Sprinkle 1 tbsp. sugar on top of the lattice.

Step 5: Bake

Position rack in lower third of an oven preheated to 425°F. Place pie on rimmed baking sheet and bake 15 minutes.

Reduce oven temperature to 375°F and bake pie until filling is bubbling and crust is golden brown, about 1 hour longer. If the crust begins to brown too quickly, cover edges or entire pie with foil. Transfer pie to rack and cool completely.


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