- 1 1/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 2 tsp sugar
- 7 tbsp (105g) cold unsalted butter, cut into pieces
- 5 tbsp ice water, plus more if needed
- 4 cups pitted cherries
- 3 tbsp sugar
- 1 1/2 tsp cornstarch
- 1 egg beaten
[Dough] In a bowl, combine the flour, salt, and sugar and whisk lightly with a fork to blend. Sprinkle the butter over the top and start rubbing the mixture with your hands until all the butter has been combined and you get a crumbly texture. Evenly sprinkle the water over the flour mixture, and keep working it with your hands until it comes together into a ball. Wrap the dough in plastic wrap and leave it to cool in the refrigerator for at least 30 minutes or up to 1 day before using. (you can freeze the dough for up to a month).
[Filling] Preheat your oven to 200°C, take out your chilled dough and let it rest at room temperature for 15 minutes. Mix the cherries with the sugar and cornstarch. Divide your dough into fourths and roll out each bit into a circle.
Spoon some cherries into the middle of each circle, leaving about 3 cm of crust around the edges. Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg.
Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender. Serve with a scoop of ice cream