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Cherry Pie
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Prep Time:
40 minutes
Total Time:
3 hours 25 minutes
Indulge in a refreshing cherry pie for a sweet fruit dessert favorite!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • 1 1/3 cups sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 6 cups sour cherries, pitted
  • 2 tablespoons butter or margarine, if desired
Instructions:
  • Preheat the oven to 425°F. Combine 2 cups of flour and salt in a medium bowl. Using a pastry blender or two knives, cut in shortening until the mixture resembles small peas. Gradually add cold water, 1 tablespoon at a time, and mix with a fork until the dough is moistened and nearly leaves the side of the bowl (add 1 to 2 more teaspoons of water if needed).
  • Form the pastry into a ball and then divide it in half to create 2 rounds. Flatten each round and wrap them tightly in plastic wrap. Refrigerate for about 45 minutes until the dough is firm, cold, and easy to work with.
  • On a lightly floured surface, roll out the pastry with a floured rolling pin into a circle 2 inches larger than the upside-down 9-inch glass pie plate. Fold the pastry into fourths and place it in the pie plate; or roll the pastry loosely around the rolling pin and transfer it to the pie plate. Gently unfold or unroll the pastry and fit it into the plate, pressing firmly against the bottom and sides. Be careful not to stretch the pastry, as this can cause it to shrink during baking.
  • Combine sugar and half a cup of flour in a large bowl. Add cherries and mix well. Transfer the mixture into a pie plate lined with pastry. Dot the top with pieces of butter. Place the top pastry with slits on top, seal, and flute the edges. Cover the edge with a strip of foil to prevent over-browning; remove the foil for the last 15 minutes of baking.
  • Bake for 35 to 45 minutes, or until the crust is a beautiful golden brown and the juices start bubbling through the slits. Let it cool on a rack for at least 2 hours before serving.

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