Cherry pie has always been a favorite of my family’s growing up. The filling is tart and sweet and the crust is flaky and wonderful. Also as a bonus the crust uses things that you probably already have in your pantry!
1 cup shortening
2 1/2 cups flour
1/2 egg, slightly beaten
1 T. vinegar
1/4 t. salt
Cut shortening and flour with pastry blender or two knives until shortening is pea sized. Mix beaten egg, vinegar and salt in a measuring cup and fill remaining half cup with warm water. Make a well in flour mixture and pour in egg mixture, mix with spoon kneading very little. Separate into two balls and roll them both out. I like to transfer the rolled crust to the pie plate by folding about 5 inches of the crust over the rolling pin and lifting gently.
Also crust keeps in fridge for 2 weeks or can be frozen.
Cherry Pie Filing
2 Cans pitted dark cherries packed in water and drained (Oregon Brand)
1 1/3 c Sugar
1/3 c Flour, all-purpose
1 t Vanilla extract
Whipped cream — opt.
Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and Vanilla extract. Pour into unbaked pie shell. Cover with top crust, and seal edges. Cut slits in center of crust to allow steam to escape. Bake at 425 degrees about 40 to 50 minutes or until done. If the pie starts to brown too much cover it loosely with tin foil.
Serve with whipped cream, if desired.
To freeze, omit baking and wrap securely. To serve, bake frozen pie at 400 degrees from 55 minutes to 1 hour and 10 minutes or until done.