Making this crust is as easy as pie Sorry, I couldn’t resist that. I made two cherry pies on Thanksgiving Day to take to my in-laws the next day. They were very yummy!
Here’s what you’ll need for one crust:
1 cup flour
1/2 cup (less) solid crisco or butter
1 tsp. salt
2Tbs. + 1 tsp. water
I always use butter in my crusts and I soften it a bit. Notice that you’ll use a bit less than 1/2 cup. I use about 1 Tbs. less. If you’re making a two crust pie, don’t forget to double the recipe.
The basic directions are to cut the butter into the flour and salt. Add the water and stir with a fork until it forms a ball. Roll it out and put it in the pie pan.
Here are some pictures to go with the instructions.
Use a pastry blender to cut the butter into the flour. The above picture looks like feta cheese crumbles to me, but it’s not.
It will form a ball like this after you add the water, just keep stirring with the fork.
Roll the crust out thin on a floured surface. I use the pie plate to measure if the crust is big enough, like this:
As you can see, I didn’t get the crust in there straight and was a little short on one side. No problem. I pinched off an extra piece and patched it in. Just like working with play dough!
If you’re making a single crust pie, at this point you would pinch around the edges and finish it off. Since I was making a two crust pie, that step came after I added the filling and the top crust.
The cherries were a gift from a friend. She has some awesome cherry trees in her backyard.
The filling was really hot and was making the pie crust soft. I should have cooled the filling first.
There it is before I baked it. Here it is after.
And with the left over crust scraps you can make these yummy cinnamon snacks. Roll out the scraps, spread with butter, sprinkle with cinnamon sugar, roll, cut and bake.
My husband thinks these are the reason to make a pie in the first place.