Pie can be made with fresh, frozen, or canned tart cherries. The fresh sour-cherry season is a short and fleeting one. Though they are often too fragile to ship very far, if you are lucky enough to find these tart deep red or dark purple-black pie cherries at a local farmers’ market, purchase them! They can also be found canned or frozen. Two varieties are Montmorency and Morello.
Use our All Butter Pie Crust recipe—an all-purpose buttery and flaky pie pastry made with all butter. The key to the flakiness is threefold: the size of the butter pieces;
the proper mixing of the dough, which prevents the fat from completely blending into the flour; and keeping the butter cold throughout mixing
The following recipe is from the CIA cookbook Pies and Tarts (Houghton Mifflin Harcourt, 2014). Watch Chef Bill Briwa's video on how to use New York sour cherries >