Cherry Pie

• 3 cups flour
• 2 tbsp. sugar
• 1-1/2 tsp. salt
• 1/2 cup unsalted butter, cut up
• 6 tbsp. cold vegetable shortening
• 1/2 cup buttermilk
• 3 cans (14-1/2) tart cherries
• 1-1/2 cup sugar
• 1/3 cup flour
• 1 dash salt
• 2 drops red food coloring, optional
• 2 tbsp. butter, cut up

1. Make crust: Combine flour, sugar and salt.
2. Add butter and shortening and mix until mixture resembles coarse crumbs.
3. Gradually add buttermilk.
4. Divide pastry into 2 balls, one slightly larger than the other.
5. Flatten into two disks.
6. Wrap and refrigerate 30 minutes.
7. Make filling: Drain cherries, reserving 1/2 cup juice.
8. Whisk together sugar, flour and salt in saucepan.
9. Whisk in reserved cherry juice.
10. Bring to boil over medium heat; boil, stirring, 2 to 30 minutes until slightly thickened.
11. Remove from heat; stir in cherries, food coloring and butter.
12. Cool.
13. Arrange a jelly-roll pan on center rack of oven.
14. Heat oven to 425.
15. On lightly floured surface, roll larger pastry disk into 12-inch circle.
16. Fit into a 9-inch pie plate, leaving 3/4-inch overhang.
17. Spoon filling into pastry.
18. Roll remaining pastry into a 10-inch circle; place on top of filling.
19. Press edges together; trim and flute.
20. With a small knife, cut decorations from scraps and place on top of pie.
21. Cut vents in top.
22. Place pie on jelly-roll pan and bake 15 minutes.
23. Reduce oven temperature to 375.
24. Bake 55 minutes more until filling is bubbly.

flour, sugar, salt, unsalted butter, cold vegetable shortening, buttermilk, tart cherries, sugar, flour, salt, drops red food coloring, butter

Taken from www.foodgeeks.com/recipes/1014 (may not work)