Brandied Sour Cherry and Pear Pie

1. Peel, halve, and core pears. Cut pears into a 1/4-inch dice, then combine with cherries, brandy, sugar, cornstarch, and 1/2 cup water in a heavy 3-qt. pot. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes or until thick, stirring frequently. Transfer filling to a shallow dish; cool and chill. Before serving, spoon filling into piecrust.

All-Butter Piecrust

1. In a large bowl whisk together flour and 11/2 tsp. kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean-size. Stir in 3/4 cup of the water, a few tablespoons at a time. Squeeze a small handful of dough. If dough is still crumbly, stir in the remaining water, 1 Tbsp. at a time.

2. For Ian’s mixing method: Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear that section of the dough with the palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30 to 60 minutes.

3. Using a floured rolling pin on a generously floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim to 1/2 inch beyond edge of pie plate. Fold extra dough under, even with the pie plate edge; press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.

4. Preheat oven to 375°F. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil; bake for 10 to 15 minutes more or until the bottom is golden. Cool completely on wire rack. Makes three 9-inch piecrusts.

If you don't use all three of these baked crusts, freeze the extras to use later.