Standard Pie Pastry<\/strong> Preheat oven to 425\u00b0F.<\/p>\n Note: <\/strong>Glass (Pyrex\u00a9) pie plates generally make better pie shells than those made of metal.<\/p>\n Put the Crisco in a medium bowl. Over it, pour 1 cup of the flour and the salt, reserving 1\/4 cup flour. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until the mixture resembles coarse meal. Combine the reserved 1\/4 cup of flour with the 2-1\/2 tablespoons ice water (estimate, or, if you must be exact, a half tablespoon equals 1-1\/2 teaspoons) in a cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry. Form the pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that’s okay) to a thickness of about 1\/8 inch and 1-1\/2 to 2 inches wider than the pie plate.<\/p>\n Peel off the top piece of waxed paper, invert a 9-inch pie plate on dough surface, and turn the sheet of dough and<\/strong> the pie plate over. Center the dough on pie plate, if necessary, and peel off the second sheet of waxed paper (tear off in pieces, if you like). Fit the dough into the pie plate without stretching it. If the dough tears a little, just pinch it back together.) Trim the dough to overhang the edge of the pie plate by about 1-1\/4 inches, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.<\/p>\n Pre-Baked Pie Shells:<\/strong> Now make the filling!<\/p>\n Grandmas Cherry Pie<\/strong><\/p>\n Preheat oven to 425\u00b0F.<\/p>\n In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract. Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425\u00b0F for 30 to 35 minutes until crust is brown.<\/p><\/blockquote>\n YUM! Perfect with a scoop of vanilla ice cream.<\/p>\n Source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" In preparation for President’s Day I thought I’d share this Cherry Pie recipe: First you need a Pie Crust: Standard Pie Pastry For a 9-inch single-crust pie: 1-1\/4 cups all-purpose flour, divided 1\/2 teaspoon salt 2-1\/2 tablespoons ice water 1\/2 cup Crisco\u00a9 or other good shortening For a 9-inch double- or lattice-crust, just double this
\nFor a 9-inch single-crust pie:
\n1-1\/4 cups all-purpose flour, divided
\n1\/2 teaspoon salt
\n2-1\/2 tablespoons ice water
\n1\/2 cup Crisco\u00a9 or other good shortening
\nFor a 9-inch double- or lattice-crust, just double this recipe.<\/p>\n
\nFor a pre-baked pie shell, prick bottom and sides of pastry with a fork to avoid bubbles developing, and bake in a 425\u00b0F oven for 10 to 12 minutes until the crust is lightly browned.<\/p>\n![\"Cherry](\"https:\/\/karatetraining.org\/weblog\/wp-content\/uploads\/2008\/02\/cherry-pie.jpg\")
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