BILLIE GIRL'S CHERRY PIE PASTRY 2 cups all-purpose flour 2/3 cup Crisco (original) 6 tablespoons cold water Use a pastry blender to mix flour and Crisco. Stir in cold water with a fork. Use hands to shape into a ball; divide in half for double crust. Pat each half into a nice flat circle about 4” around, and refrigerate for 30 minutes before rolling out. Chilled pastry is easier to work with. You may also freeze dough ahead of time. FILLING 6 cups fresh, tart, cherries, pitted and drained 1 ½ cups sugar 1/3 cup cornstarch Mix these ingredients well, then heat to warm in the microwave. Line pie plate with pastry, add filling and dot over with 1 tablespoon butter. Add top crust and cut vents. Flute edge of pie. Sprinkle top crust with sugar. Cover edges of pie with foil strips to prevent burning. Bake at 375 for 25 minutes, then remove foil. Continue to bake for 30 minutes, or until crust is nicely browned. Cool pie before serving.

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