Ingredients
Crust
1 1/2 cups flour
3/4 teaspoons salt
1/2 cup Star Lard
4 to 5 tablespoons ice water
Filling
3 tablespoons sugar
2 tablespoons cornstarch
1 cup juice drained from {canned sweetned} cherries
2 tablespoons Cloverbloom Butter
2 cups drained canned {sweetned} cherries
Method
Crust: Sift 1 1/2 cups flour with 3/4 teaspoon salt. Add 1/2 cup Star Lard and blend with 2 knives or pastry blender until mixture looks like coarse meal. Add 4 to 5 tablespoons ice water gradually, pressing the dough together. Divide and roll out in 2 crusts.
Filling: Mix 3 tablespoons sugar, 2 tablespoons cornstarch and add 1 cup juice drained from cherries and bring to a boil. Add 2 tablespoons Cloverbloom Butter and 2 cups of the drained canned cherries and pour into crust. Top with second crust, crimp edges, cut vents in the top and bake at 425-degrees for 15 minutes, then at 350-degrees for an additional 15-20 minutes.
Makes 1 8-inch pie.
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