2 1/2 cups flour
1/2 teaspoon salt
3/4 cup HCF shortening
1 tbsp. sour cream (regular, low fat or fat free)
1/2 + 1 tbsp. chilled water
2 cans (21 oz each) cherry pie filling
In a large bowl, sift flour and salt.
Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.
Add sour cream to flour mixture and mix with your fingers.
Gradually, add chilled water and continue to mix with your fingers until the dough holds together.
Form dough into two flat balls, wrap in plastic wrap and chill for 30 minutes.
Heat oven to 425 degrees.
Roll 1 dough ball into a 13-inch round on a lightly floured surface.
Fold crust in half and carefully place into a 9 1/2-inch deep-dish pie pan.
Trim crust edge leaving a 1/2-inch edge over pie pan rim.
Fill the pie with the cherry filling.
Roll the remaining dough ball into a 12-inch round, place on top of cherry filling and fold the edge under the bottom crust.
Pinch the edge with fingers to seal and make a decorative edge.
Make 10-15 steam slits on the top crust (Cherry filling bubbles).
Mix 1 tablespoon water with an egg yolk and brush top crust.
Bake on middle oven rack for 35 minutes or until crust is golden brown.
Cool before serving.
No Nutritional Information Available
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