Preparation info
  • Makes


    pies ( 10 in 25 cm each)
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
3-2-1 Pie Dough


  1. Divide the dough into thirty-two equal parts. Roll out sixteen portions ⅛ in/0.3 cm thick and line the pie pans. Reserve the remaining dough, wrapped tightly, under refrigeration.
  2. Combine 9 lb/4.08 kg of the cherry juice with the sugar and salt in a saucepot over medium heat and bring to a boil.
  3. Dissolve the clear gel starch in the remaining cherry ju