1. Preheat oven to 400 degrees F.
2. Thaw frozen cherries and drain.
3. Cook cherries and water on the stove for 5 minutes.
4. Mix together sugar and corn starch and stir into cherries. Turn down heat and let simmer until thick.
5. Cool slightly before filling pie shell.
6. In large bowl with two knives, cut shortening into flour and salt until particles are the size of small peas. Sprinkle in chilled water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 tsp. additional water may be added if necessary)
7. Divide pastry into two. On lightly floured surface, form pastry into a ball; shape into a flattened round. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin.
8. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
9. Scoop cherry pie filling into crust.
10. Use second half to make the shape of lattice on top by rolling out and cutting into strips and shaping on pie.
11. (Alternate top is rolling out remaining crust and putting on top of the pie and cutting slits in the top.)
12. Bake in oven for 35 minutes.
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