CRUST 1. In a large bowl, mix flour, sugar, and salt. 2. Grate the cold butter on a coarse grater directly into the flour mixture. 3. Toss gently to coat the butter shreds in flour. 4. Beat the egg and add it to the mixture. 5. Add cold water, 1 tbsp at a time, mixing until dough just comes together. You need to knead quickly so that the dough does not heat up. This helps preserve the butter’s integrity and ensures a flaky texture. 6. Divide into two discs, wrap in plastic, and chill for at least 1 hour. FILLING 7. In a saucepan, combine cherries, sugar, lemon juice, and vanilla. 8. Cook over medium heat until cherries release juices (5–7 minutes). 9. Stir in corn starch and cook until thickened (2–3 minutes). 10. Let cool completely. ASSEMBLE 11. Line a baking sheet with parchment paper or brush with melted butter. 12. Preheat oven to 425°F (220°C). 13. Roll out one dough disc and line a 9-inch pie dish. 14. Brush the top of the dough with melted butter. 15. Pour in cooled cherry filling. 16. Roll out second disc and place over filling (or use strips for a lattice top). 17. Seal edges and crimp. Cut slits in top crust if using a full cover. 18. Mix the yolk with 1 tablespoon of water. Grease the pie with this mixture. Sprinkle with sugar on top. (You can sprinkle with ground nuts.) BAKE 19. Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and bake for 30 minutes until golden. 20. Cool for at least 2 hours before slicing.

   1. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin). STREUSEL TOPPING. 2. In a medium bowl, combine the flour and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside. MUFFINS 3. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. 4. Melt and cool butter. 5. In a small bowl, combine melted butter, eggs, buttermilk and vanilla extract. Whisk to combine. 6. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick. 7. Coat berries with 1 tablespoon of flour and gently fold into the batter. 8. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. 9. Sprinkle the streusel topping over muffins. 10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. 11. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.