Ingredients
Keep all ingredients in the refrigerator prior to baking
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup ice cold water
DIRECTIONS
Sift flour and salt into bowl. Add oil and water. Mix with a fork and then your hands until just mixed and the right consistency. Divide into two balls and let rest.
Tip: You don’t want to mix to long. The more you mix, the stronger the gluten bonds become in the flour and your crust can get tough.
Filling:
1 can of pitted, tart cherries1 cup of sugar
Drain cherries and reserve juice.
To assemble the pie:
Roll dough between two pieces of waxed paper. Place bottom crust into pie plate. Put cherries in the pie. Top with 1 cup of sugar. Pour cherry juice over the cherries and sugar. Roll out top crust and place over pie. Seal and pinch edges. Cut small slits to vent.
Bake at 400 degrees for 15 minutes. Turn heat down to 375 degrees and bake for an additional 50-55 minutes.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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