Ingredients

• 3¾ cups Organic Unbleached White All-Purpose Flour (510 g) or Gluten Free 1-to-1 Baking Flour (555 g)
• 2 tsp Salt
• 2 Tbsp Granulated Sugar
• 3 sticks Unsalted Butter, cold and cubed (340 g)
• ¾–1 cup Ice Water

• ¼ cup + 2 Tbsp Granulated Sugar
• 3 Tbsp Cornstarch
• ¼ tsp Salt
• 2 lb Cherries, pitted (900 g)

Instructions

1. In a large bowl, combine flour, salt and granulated sugar. Cut in butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. Gradually add ice water, mixing just until the dough comes together and no dry bits remain. Divide dough in half and shape into rectangles. Wrap and chill for at least 1 hour.

3. Preheat oven to 400°F.

4. Roll both portions of dough into roughly 13 x 15-inch rectangles.

5. Place one sheet of dough into a parchment-lined 9 x 13-inch pan, gently pressing into the corners. Chill while preparing the top crust.

6. Using the second sheet of dough, cut decorative shapes with small cookie cutters, if desired.

7. In a large bowl, combine granulated sugar, cornstarch and salt. Add cherries and toss to coat.

8. Spread filling evenly over the bottom crust. Arrange the top crust or decorative cutouts over the filling. Trim edges, seal and crimp with a fork.

9. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely before slicing into bars.

1. Fresh, frozen sweet cherries, sour cherries or a combination all work well in this recipe.

   Allow the bars to cool completely before slicing for the cleanest cuts.