This is an “improved” recipe that I took from the Betty Crocker Cookbook (a really old one…I got it for a wedding present in 1978!)
pastry for a 9 in. 2-crust pie (recipe follows)
1 cup sugar
1/3 cup flour
2 cans (1 lb. each) pitted, red tart cherries (not cherry pie filling!), drained
1/4 tsp almond extract
2 tbsp butter
Heat oven to 425. Prepare pastry. Stir together sugar & flour in a bowl with cherries. Pour into pastry lined pie pan; sprinkle with almond extract & dot with butter. Roll out second pie pastry & cut into strips. Lay strips across top of pie filling, using a basket weave. Cut off excess pastry hanging over edge of pie pan & crimp edges together. Cover pie with piece of aluminum foil with hole cut in center so that center of pie is exposed & edges are covered with foil to prevent edges of crust from burning. Remove foil last 15 minutes of baking. Bake 35-45 minutes until crust is brown & juice begins to bubble through slits in crust. Let cool, at least long enough to set filling. (About 30 minutes.)
The secret to creating a flaky crust is to use ice cold water to add to flour & shortening mixture & to avoid handling the dough too much. I get my water cold by adding icecubes to a cup of water & then I scoop the ice water by tbsp full, avoiding picking up any ice cubes, to add to the flour- shortening mixture.
8 or 9 in. 2- crust pie:
2 cups flour
1 tsp salt
2/3 c. plus
2 tbsp shortening ( Crisco is the best)
4- 5 tbsp ice water
Measure flour & salt into bowl & mix well. Cut in shortening thoroughly. Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened & dough almost cleans sides of bowl when stirred. (1-2 additional tsp of water can be used if necessary). Gather 1/2 of the dough into a ball, shape into flattened round on lightly floured board. Roll out dough until it is 2” larger than the diameter of your pie pan. Fold pastry into quarters, unfold as you ease it into the pie pan. Repeat with second 1/2 of dough or roll out & cut into strips for a basketweave top crust.