Prepare the rustic pie crust or use a pre-made crust. Cut the pie crust into two 6-inch circles. Place the bottom crust in a 4-inch pie or tart pan and set aside.
n a small saucepan add the cherries, sugar, cornstarch, and lemon juice. Let sit for a few minutes for the cherries to release some of their juices.
Over medium heat, cook the cherries to boiling then reduce the rest to low and continue cooking for about 2-3 minutes, stirring frequently to avoid scorching.
Remove from heat and let cool before adding the filling to the prepared pie.
Top the filled pie with the second crust And crimp the edges to close. Poke a couple of venting holes in the top crust.
Place pie on a small baking sheet and bake at 375 F for 40-4 minutes until the pie crust is browned and the filling is bubbly.
Notes
Gently crush the cherry with the side of knife to open up the cherry and easily remove the pit and stem.
Add a small amount of water for the cherry mixture is too dry.
If using frozen berries, thaw completely before cooking.
Wrap the edges of the unbaked pie with foil to avoid over-browning the edges, and remove the foil halfway through baking.
When making a mini cherry pie, fresh is the best and the most efficient and less wasteful way of making your pie. By using fresh you are making the exact amount you need. Another great reason is you can better control the amount of sugar.