CHERRY PIE

For Crust:

• 2 Cups of Flour
• 1 Teaspoon salt
• 2/3 cup lard
• 1/4 cup water(For filling
• 1 Large can cherry pie filling
• 1 Large can sour cherries, drained

Mix flour and salt in a bowl. Cut in lard with pastry blender until small, peal-size particles are obtained. Sprinkle with water little at a time. Mix with fork until flour is moist. Lets rest refrigerated until it chills down. Press into a ball and turn out onto a floured board. If making a two crust pie, divide in half.

Roll out with rolling pin. Work quickly and do not handle the crust a lot as it toughens it. Try not to use too much watch flour because it makes the crust tough. Roll out to desired size. (usually about 1 inch bigger around that the tin).

Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Add filling and roll out top dough, folding it in half again to move it. Crimp edges.
Sprinkle the top crust with a little sugar or brush with an egg wash to evenly brown, being sure to bent the top crust with either slits or a hole in the center to release the steam.

Bake pie for 1 hour in preheated 375 degrees oven on a cookie sheet.