Cherry Pie

Directions

1. 1
   Make crust: Combine flour, sugar and salt.
2. 2
   Add butter and shortening and mix until mixture resembles coarse crumbs.
3. 3
   Gradually add buttermilk.
4. 4
   Divide pastry into 2 balls, one slightly larger than the other.
5. 5
   Flatten into two disks.
6. 6
   Wrap and refrigerate 30 minutes.
7. 7
   Make filling: Drain cherries, reserving 1/2 cup juice.
8. 8
   Whisk together sugar, flour and salt in saucepan.
9. 9
   Whisk in reserved cherry juice.
10. 10
    Bring to boil over medium heat; boil, stirring, 2 to 30 minutes until slightly thickened.
11. 11
    Remove from heat; stir in cherries, food coloring and butter.
12. 12
    Cool.
13. 13
    Arrange a jelly-roll pan on center rack of oven.
14. 14
    Heat oven to 425.
15. 15
    On lightly floured surface, roll larger pastry disk into 12-inch circle.
16. 16
    Fit into a 9-inch pie plate, leaving 3/4-inch overhang.
17. 17
    Spoon filling into pastry.
18. 18
    Roll remaining pastry into a 10-inch circle; place on top of filling.
19. 19
    Press edges together; trim and flute.
20. 20
    With a small knife, cut decorations from scraps and place on top of pie.
21. 21
    Cut vents in top.
22. 22
    Place pie on jelly-roll pan and bake 15 minutes.
23. 23
    Reduce oven temperature to 375.
24. 24
    Bake 55 minutes more until filling is bubbly.