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Featured recipe .:. Billy’s Cherry Pie

Billy's Cherry Pie  
Dufflet is Billy's favourite pastry chef  

Butter Pastry:

2 ½ cups unbleached all purpose flour
2 tblsp sugar
½ tsp salt
1 cup chilled unsalted butter, cut in ½ pieces
5-6 tblsp ice water

Combine flour, sugar and salt in bowl of food processor fitted with the cutting blade. Add the butter and pulse off and on until butter forms small, pea sized pieces. Add 5 tblsp of water through the tube while pulsing. Do not overmix, just until the dough barely holds together. Remove and if dough is dry, add another tblsp of water and mix by hand to combine.

Divide into 2 pieces, wrap in plastic and chill for 30 minutes. Remove from cooler when ready to roll out to allow dough to soften slightly.


5 cups dark pitted sweet cherries, pitted or 5 ½ cups frozen pitted sweet cherries – defrosted  and drained
3 tblsp lemon juice
3 tblsp corn starch
¾ cup sugar plus 1 tblsp set aside
¼ tsp salt
1 tsp vanilla extract
2 tblsp unsalted butter
1 tblsp milk

Preheat oven to 425 degrees F. Combine sugar, cornstarch and salt in a large bowl. Stir in cherries, lemon juice and vanilla. Set aside.

Baking Instructions:

Roll out the dough on floured surface to a 12 round. Transfer to a 9 pie plate. Trim edges to ½.

Roll out second piece of dough to a 12 round. Using a fluted pastry wheel, cut ¾ strips.

Transfer filling to the pie plate. Dot with 2 tblsp of butter.

Arrange dough strips over filling to form a lattice. Trim to ½. Fold bottom crust over the ends of the strips and crimp edges to seal. Brush lattice with milk, and sprinkle with sugar.

Place pie on baking sheet and bake at 425 degrees F for 15 minutes.Reduce temperature to 375 and continue baking until filling is bubbly and crust is golden brown approximately 1 hour more, cover edges with foil if browning too quickly.

Cool until slightly warm and serve immediately with vanilla ice cream.