From the June 2008 issue of Bon Appetit. I made it while on vacation in July. I picked the sour cherries, along with raspberries and blueberries. It was a lot of fun. The pie wasn’t that hard to make. I kept the butter super cold and blended it with the dry ingredients using my fingers. My family raved about the pie, especially the crust.
The extra raw crust tasted so good, I didn’t want it to go to waste. I made a miniature blueberry galette.