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2 cups all-purpose or unbleached flour
1 tsp salt
2/3 cup plus 2 tbsp shortening
4 to 7 tbsp cold water
2 cans (21oz) of cherries
1. Mix flour & salt in bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened & pastry almost leaves side of bowl. 2. Gather pastry into two flattened round balls. Wrap with plastic wrap & put in fridge for 30 min. 3. Roll pastry on lightly floured surface until it is larger than your pie plate. Fold into quarters to place in pie plate. 4. Fill bottom crust with pie filling. Roll second pastry flat, use for top pie crust. Secure edges with a fork. 5. Bake 35 to 45 min at 425º until crust is brown.
Do you have Betty Crocker's Cookbook? Page 119 shows photos to make crust!