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Add the flour, sugar, salt, butter and shortening to a food processor. Pulse until the mixture resembles coarse crumbs.
Add the chilled vodka, a tablespoon at a time, until dough comes together (don’t add any more vodka). You want just enough to bind the dough together.
Remove dough from processor and form into 2 flat oval discs and wrap in plastic wrap. Freeze one (for up to a month) for later use. Chill other in refrigerator for 30 minutes.
Make the crumb topping by combining all ingredients in a small bowl, mixing to create coarse crumbles with a fork. Set aside.
In a bowl, combine the cherry filling ingredients, tossing to mix thoroughly and cherries are coated.
Preheat oven to 375°F.
Remove chilled dough from the refrigerator and unwrap. On a floured work surface, roll dough out to 1/4 inch thick, working from the center outwards.
I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. Gently press dough into pan bottom and up sides. Trim excess dough from the edges and crimp.
Pour cherry filling into pie shell and sprinkle the crumb topping over all. Bake for 35-40 minutes on a lined baking sheet. Top should be golden brown and fruit bubbling.