1 1/2 cups all purpose flour plus more for dusting
1/2 cup cold unsalted butter
1 tablespoon sugar
1 pinch salt
1 teaspoon vinegar
Up to 2 tablespoons water
Egg wash:
one egg mixed with 2 teaspoons of water.
Directions
Preheat the oven to 375 degrees F.
To make the filling, mix the chopped cherries with the sugar, corn starch, lemon zest, and salt.
To make the crust, add the flour, butter, sugar, and salt to a food processor and pulsate until the mixture resembles fine corn meal.
Add the vinegar and 1/2 tablespoon water and pulsate again. Add more water if needed. Dough should be workable but not sticky.
On a flour dusted surface, roll and cut the dough into small 4 inch circles that are 1/16-inch thick.
Spoon a tablespoon of filling on to one circle of dough. Place another dough circle on top of the filling and crimp it down with a fork until the edges are sealed. Repeat this until all the dough is used up.
Cut a "X" on top of each unbaked pie.
Brush each pie top with egg wash.
Place the pies on a baking sheet lined with parchment paper.
Bake for 20 minutes and allow the pies to cool 10 minutes before serving.
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