Crisco Cherry Blossom Pie

Crisco Cherry Blossom Pie

From the Kitchen Of
Crisco Cherry Blossom Pie, a vintage clipped recipe

Crisco's Sure Pastry Method

9-inch pastry:

2 1/4 cups sifted flour
1 teaspoon salt
3/4 cup Crisco
1/4 cup water

Sift flour and salt into a bowl. Remove 1/3 cup flour. Cut Crisco into remaining flour until pieces are the size of peas. Make a paste of 1/3 cup flour and water and add to Crisco-flour mixture. Mix and shape into a ball. Roll half of the pastry on floured board, with short, light strokes to 12-inches in diameter and 1/8-inch thick. Line pie plate; trim 1/2-inch from the edge of the plate. Turn edge under; flute with fingers. Prick shell. Roll remaining pastry; cut crescents and round. Bake in a hot oven (425-degrees) 10-12 minutes. Fill cooled shell; top with pastry designs. 

Cherry Blossom Filling

4 cups drained cherries
1 cup cherry juice
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon Crisco
1 tablespoon lemon juice

Combine sugar, cornstarch, Crisco with cherry juice. Cook until thick (about 5 minutes). Pour over cherries; add lemon juice. 

 

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