Mini Cherry Pies - flour

Method

• For the crust: In a food processor, combine the flour, sugar, salt and butter.
• Pulse the processor until the mixture resembles fine sand.
• Remove the lid and add the ice water to the mixture.
• Run the processor just until the mixture rolls itself into a little ball.
• If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together.
• Gather the dough into a ball.
• With a bench scraper or knife, divide the mixture evenly in half.
• Shape each half into a disk.
• Wrap each disk in plastic wrap and chill at least 30 minutes.
• Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes.
• In a small bowl, combine the sugar and cornstarch.
• Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch.
• Add the sugar-cornstarch mixture and lemon zest to the cherries.
• Cook the cherry mixture until it comes to a rolling boil.
• Cook 1 minute more, until thickened.
• Allow the cherry filling to cool slightly while you prepare the crust.
• Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
• Roll the dough disks out into 10-inch rounds on a well-floured work surface.
• With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk.
• With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk.
• You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
• Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin.
• Make sure to pat down the bottom and the excess coming up the sides.
• Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup.
• Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork.
• With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
• Bake until the edges are golden brown and the filling is bubbly, about 12 minutes.
• Allow to cool on a wire rack, and then remove from the muffin tin.