Directions
- 1Add 3 cups of flour to a large bowl.
- 2Add a sprinkle of baking powder, about half a teaspoon, to the flour.
- 3Add a sprinkle of salt to taste.
- 4Add 1 cup of Crisco shortening, followed by another generous spatula full.
- 5Cut the shortening into the dry ingredients with a pastry cutter until the dough is crumbly.
- 6Add 6 tablespoons of ice water and continue cutting it into the dough.
- 7Mix the dough with your hand and form it into two dough balls.
- 8Flour a cloth or surface well for rolling out the pie dough.
- 9Roll out one dough ball from the center out to form the pie crust.
- 10Transfer the rolled-out dough into a pie pan.
- 11Cut off the excess dough from the edges of the pie pan.
- 12Drain the juice from one can of dark sweet cherries into a pan; the other can's juice can be drained completely.
- 13In a separate bowl, mix 3/4 cup of sugar and 3 tablespoons of cornstarch together.
- 14Add the sugar and cornstarch mixture to the cherry juice in the pan.
- 15Cook the mixture over medium heat, stirring constantly until it thickens and becomes bubbly (about 5-10 minutes).
- 16Remove the mixture from heat and stir in another 3/4 cup of sugar and the two cans of cherries.
- 17Pour the cherry filling into the prepared pie crust.
- 18Dot the top of the filling with butter.
- 19Roll out the other half of the dough and cut it into small strips.
- 20Lay the first strip straight across the pie, then the second strip the opposite way, continuing to create a lattice top.
- 21Cut off any excess dough from the lattice on the sides.
- 22Pinch the sides of the pie crust with your finger and thumb to create a decorative edge.
- 23Sprinkle sugar over the top of the pie.
- 24Bake the pie at 400 degrees Fahrenheit for 35 minutes, then cover the crust loosely with foil and bake for an additional 10 minutes.
Ingredients
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- sprinkle salt
- 1 cup Crisco all-vegetable shortening
- 6 tablespoons ice water
- 2 cans Oregon Dark Sweet Cherries
- 0.75 cup sugar
- 3 tablespoons cornstarch
- 0.75 cup sugar
- dots butter
- sprinkle sugar
Equipment
large bowlwhiskmeasuring cupsspatulapastry cutterrolling pinpie pansaucepanspoonknife
Tips
- Use a lot of flour when rolling out the dough and add more as needed.
- The cherry juice mixture is ready when it coats the back of a spoon.
- Cover the crust loosely with foil during the last 10 minutes of baking to prevent over-browning.
- The filling will thicken as the pie cools.
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