Classic cherry pie made with shortcrust pastry

Ingredients:

Chopped shortcrust pastry for pie

• 0.5 cups (110 g) margarine
• 2 cups of flour
• 3 teaspoons powdered sugar
• 1/4 cup (60 g) butter
• 0.5 tsp salt
• 1 egg
• 2 teaspoons of vinegar
• 1/4 cup ice water

Filling

• 4 cups canned cherries (drain the juice into a separate container)
• 1.25 cups sugar
• 3 tablespoons tapioca (or starch)
• A pinch of salt
• 1.3 cups of reserved cherry juice

Preparation:

1. Preheat oven to 220°C.
2. Dough. Combine margarine, flour, sugar, butter, and salt. Rub until fine crumbs form, resembling coarse cornmeal. Mix the egg with vinegar and water and pour into the flour mixture. Stir with a fork. Refrigerate the dough for 1 hour. Then roll out into two 22 cm diameter layers.
3. Filling. Combine all ingredients in a large bowl and spread the filling on the bottom layer, creating a border. Top with the remaining dough. Bake the pie for 15 minutes. Then reduce the oven temperature to 180°C and bake for another 45 minutes, until golden brown. Serve the finished pie warm.