Pastry for Double-Crust Pie:
2 1/4 c. flour
3/4 tsp. salt
2/3 c. shortening
8 - 10 Tbl. cold water
1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2. Sprinkle 1 Tbl. of water over part of the flour mixture; toss with fork. Push moistened pastry to side of bowl; repeat until all of the flour mixture is moistened. Divide pastry in half; form halves into balls.
3. On lightly floured surface, slightly flatten one pastry ball. Roll it from the center to the edges into a circle 12 inches in diameter.
4. Wrap pastry circle around the rolling pin; unroll into a 9-inch pie plate.
5. Roll remaining ball into circle; cut slits in it. Place onto filling; trim the two crust edges and then fold top under the bottom and crimp edges as desired.
1 1/4 c. sugar
3 Tbl. cornstarch
5 1/2 fresh (or frozen) unsweetened pitted tart red cherries
1 recipe Pastry for Double-Crust Pie
1. In large bowl, stir together sugar and cornstarch. Add cherries; toss gently until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally (if using frozen cherries, let it stand about 45 minutes or until fruit is partially thawed but still icy).
2. Preheat oven to 375-degrees. Prepare and roll out the pastry dough.
3. Stir cherry mixture, transfer to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal; crimp edges as desired.
4. If desired, brush top pastry with milk and sprinkle with additional sugar. Place pie on a baking sheet. To prevent overbrowning, cover edge of pie with foil.
5. Bake for 30 minutes (or 50 for partially thawed frozen fruit). Remove foil. Baking an additional 25-30 minutes or until filling is bubbly and pastry is golden. Cool on a wire rack.
ready for the top crust
ready to go in the oven!
not as pretty, but still delicious!