After the pickup rush is done (350 pies later!
Cheryl adds a tablespoon of apple cider vinegar to herpie crustto make it “just so dang flaky.”
Cut in butter using a pastry blender.
Credit:Greg DuPree; Prop Styling: Christine Keely; Food Styling: Torie Cox
Turn dough out onto a lightly floured work surface, and gather into a tight mound.
Repeat smearing-and-folding process once.
Divide dough in half; shape each half into a flat disk.
Wrap disks in plastic wrap, and chill at least 1 hour or up to overnight.
Remove chilled dough disks from refrigerator; let stand at room temperature 10 to 15 minutes.
Place 1 dough disk on a lightly floured surface; dust top of dough with flour.
Repeat process with second disk.
Fit 1 piecrust into a 9-inch pie plate.
Trim dough to allow about 1 12 inches of excess to extend over sides.
Fold dough edges under and crimp.
Cut designs, using small leaf-shaped cookie cutters, from reserved scraps of dough and remaining dough round.
Place leaf cutouts on a parchment paper-lined baking sheet, and chill 30 minutes.
Preheat oven to 400F.
Line chilled pie shell with aluminum foil or parchment paper; fill with dried beans or pie weights.
Bake in preheated oven until edges are very lightly browned, 10 to 15 minutes.
Remove foil and beans; return to oven.
Continue baking until lightly golden, about 10 more minutes.
Cool completely on a wire rack, about 30 minutes.
Brush leaf cutouts with egg; sprinkle with demerara sugar.
Bake at 400F until golden, 8 to 10 minutes.
Reduce oven temperature to 350F.
Prepare the Filling: Whisk together all Filling ingredients in a large bowl.
Pour into cooled crust.
Cover edges with foil after 35 minutes, if needed, to prevent overbrowning.
Cool completely, about 3 hours.
(Filling will continue to firm up as it cools.)
Decorate with baked leaf cutouts.
