Tony has been making this simple crust for 50 years. She won blue ribbons at the 2007 Manatee County Fair in Palmetto, Fla., as well as 2006 and 2007 Belmar pie-baking contests with this recipe. Makes top and bottom crust and filling for one 9-inch pie.
Ingredients
CRUST
1 1/2 cups flour
1 teaspoon salt
2/3 cups shortening
5 1/2 tablespoons ice-cold water
FILLING
1 can pitted sour cherries
1 1/4 cups sugar
1 1/2 tablespoons cornstarch
Lemon juice
2 tablespoons butter
Directions
Crust: Put flour and salt in a large mixing bowl. Cut in shortening using a pastry blender or fork. Add water and mix lightly with a fork. Roll half of dough on a well-floured surface. Place in 9-inch pie pan.
Filling: In a large bowl, mix cherries, sugar and cornstarch. Place mixture on top of crust in pie pan. Squeeze a little lemon juice over cherry mixture and dot with butter.
Roll out other half of dough and place over filling. Crimp edges together. Cut slits in top to allow steam to escape. Brush with milk and sprinkle with sugar. Bake 15 minutes at 425 degrees. Reduce heat to 375 and bake 45 minutes. Cover edges with aluminum foil if it browns too much.
