cherry pie

the goods:

dough:
2 and 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

filling:
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

finish work:
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
turbinado or raw sugar for sprinkling



In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/3 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add a few tablespoons more water). Do not overmix.



Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.



On a floured work surface, roll one disk of dough out to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using a paring knife, trim dough to a 1-inch overhang all around; refrigerate until ready to use.



Preheat oven to 400 degrees, with rack in lowest position.



In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.



On a floured work surface, roll out second disk of dough. Using a pizza cutter, cut into eight 1-inch-wide strips; discard outer strips. Weave strips over filling to form a lattice (see photo).



Trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp edges by hand or with a fork, whichever method you prefer.



Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.



Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature. Serve with vanilla ice cream!