Preheat the oven to 475 F. In a food processor combine the flour and butter until the mixture resembles breadcrumbs. Add the salt and water and as soon as the mixture forms a ball, form a disk, wrap in plastic, and refrigerate for 15 minutes. Roll out the dough and line a 10-inch pie pan. In a small bowl mix together the flour and 2/3 cup of the sugar. Sprinkle this mixture over the pie crust. Place the cherries on top. Dot the cherries with the butter. Bake for 25-30 minutes, until bubbling. Sprinkle the pie with the remaining sugar when you remove it from the oven.
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For the crust:
1 2/3 cups flour
1/2 cup + 2 tbsp unsalted butter
2-3 tbsp ice water
pinch salt
For the filling:
1 cup sugar
2 tbsp unsalted butter
2 tbsp flour
1 1/2 lbs black cherries, pitted
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30
mn
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30
mn
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The freshness of the flour will determine how much ice water should be added to the crust.
