Directions: |
Directions:Get out these utensils: 1 medium mixing bowl, a flour sifter, measuring cups, measuring spoons, 2 table knives, a pie plate, spatula, rolling pin, waxed paper.
Sift a heap of all purpose flour onto a piece of waxed paper. Set the flour sifter in the mixing bowl. Then measure the 2 1/4 cup sifted flour back into the sifter. Add the 3/4 tsp salt and sift into the bowl. Measure the 3/4 cup shortening.
Drop the shortening into the flour, then cut it with 2 table knives. To use the knives, hold one in each hand; cut crosswise (opposite directions) through mixture until the flour coated pieces are the size of peas.
Next measure about 5 Tbsp very cold water into a cup. Sprinkle 1 Tbsp of water over a small portion of the flour mixture, lightly pressing moistened particles with a fork. Repeat until all flour is moistened, being careful to add water each time to an undampened spot. Use only enough water to make particles stick together when gently pressed. Now lightly form the pastry into one ball, wrap in waxed paper, and chill for 30-45 minutes.
The pastry is now ready to roll out. Dust the rolling pin and pastry board (or wax paper) very lightly with flour. Then with the hands lightly shape one half of the chilled pastry into a ball on a pastry board. (put other half in fridge) Flatten this ball out on top with patting motions of the rolling pin, keeping it circular. Then place the rolling pin on center of dough and roll lightly, working always from center out in all directions so as to keep pastry round.
If the pastry sticks, loosen it gently with the edge of a spatula. Continue rolling the pastry until the circle is about 1/8 inch thick and 4 inches larger than the diameter of the pie plate. Then fold the circle in half, lift it carefully and lay in the ungreased pie plate. Have the folded edge of the pastry at the center of the plate. Next unfold the pastry, and let it stand for 5 minutes. Then fit gently and loosely to the plate.
Next trim the pastry with the knife leaving 1 1/2 inch overhanging border. Fill the pastry with the cherry pie filling.
Repeat pastry rolling with the second half of the pastry to cover the pie. Pinch the edges around the pie plate. If you'd like, cut 2 criss cross strips in center of pie and sprinkle with sugar before baking.
Bake in a hot oven of 425 degrees for 40 minutes or until brown. If the edges of the pie begin to get too brown, cover the edges with foil. |
