Cherry Pie

Cherry Pie

Crust:
2 c. flour
1/2 t. salt
**1/4 c. sugar
2/3 c. shortening
8-9 T. cold water

For directions and step by step photos of my pie crust.

Filling:
2 cans cherry pie filling

Once dough is made for the crust, split in half (top and bottom). Roll out the bottom crust and roll up and over the pie pan. Fill crust at an even level with pie filling, and set aside. Roll out the top crust the same size as the bottom crust, so about an inch wider than the pie pan. With a pizza cutter and a ruler, cut strips about an inch wide. Take four strips of crust, and align them evenly along the top of the pie crust, pressing the edge of the strip onto the edge of the bottom crust and fold back so that it does not touch the cherry filling. Alternating strips on the top and on the side you’re going to weave across the top, row by row. Once the top crust is laid out, trim the ends of the strips so they’re even with the bottom crust. Roll the crust up so that it lines the rim of the pie. Using your thumb and pointer finger shape the crust. Sprinkle the top crust with sugar. Bake at 350 for about 50 minutes. The cherries will start to bubble and the crust starts to darken. If the crust starts to darken too much, and the filling is not cooked yet, you can cover the crust rim with foil, or a tin pie crust saver. Pie should sit for a few hours before serving.