![]() However, any old grocery store brand of butter will do in a pinch. I tend to use European butters when making pie crust (Kerrygold and Plugra are two favorites) because they have a higher fat content, which will also make for a flakier, richer crust. The thinner and more evenly distributed the butter pieces are in the dough, the flakier your crust will be. As the butter cooks, it creates steam pockets in the dough that make flaky layers. Fraisage is the fancy French term for using your hand to scrape the dough across your work surface, creating super thin sheets of butter in the process. This pie crust uses a pretty unique technique called fraisage to make an insanely flaky, crisp crust. Top it with a scoop of vanilla ice cream or freshly whipped cream and you’re really doing something right. Juicy, slightly tart fresh cherries that get cooked down into a perfectly sweet filling, encased in a mega flaky all butter crust and topped with subtly spiced seriously addicting crumb topping – does anything sound more perfect than that? Neither would you be if you invited me to your 4th of July gathering and I showed up with this beauty. I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping.
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