Billie Girl’s Cherry Pie

PASTRY

2 cups all-purpose flour

2/3 cup Crisco (original)

6 tablespoons cold water

Use a pastry blender to mix flour and Crisco.
Stir in cold water with a fork. Use hands to
shape into a ball; divide in half for double crust.
Pat each half into a nice flat circle about 4”
around, and refrigerate for 30 minutes before
rolling out. Chilled pastry is easier to work
with. You may also freeze dough ahead of time.

FILLING

6 cups fresh, tart, cherries, pitted and drained

1 ½ cups sugar

1/3 cup cornstarch

Mix these ingredients well, then heat to warm
in the microwave.

Line pie plate with pastry, add filling and dot over
with 1 tablespoon butter. Add top crust and cut vents.
Flute edge of pie. Sprinkle top crust with sugar.
Cover edges of pie with foil strips to prevent
burning.
Bake at 375 for 25 minutes, then remove foil.
Continue to bake for 30 minutes, or until
crust is nicely browned.
Cool pie before serving.

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