Make this sweet Cherry Pie for Valentine’s Day, or for your love any time of year! The easy to create crust is made with mini heart cookie cutters!
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening lard
- 1/4 cup water
Cherry Pie Filling:
- 1 can cherry pie filling (540 mL)
- Preheat your oven to 425 degrees.
- In a bowl, sift together the flour and salt.
- With a pie cutter, cut in the shortening until the particles are pea sized.
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
- Press into a ball. Then split into 2 balls (one for the bottom crust, one for the top crust).
- Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
- Add the cherry pie filling.
- Using new piece of parchment paper, roll out the other crust for the top of the pie.
- If you want a heart top crust, use a mini heart shaped cookie cutter. Using the cookie cutter, cut out as many hearts as you can. You can re-roll the dough once to get more heart shapes.
- For this pie, I started with one heart in the middle of the pie, then worked my way outwards.
- Then I covered the pie crust edge with more hearts.
- If you are laying on a top crust (instead of using cookie cutter shapes), make sure to cut ventilation holes into the crust.
- Sprinkle some extra white sugar on the top pie crust.
- Bake the pie for about 20 minutes at 425 degrees (this will ensure that you don’t end up with a soggy bottom crust). Then after this time, reduce the heat to 350 degrees and bake for about 25-30 minutes more. (Until the crust is lightly browned and the cherry filling is bubbling up from under the crust.)
- Baking Tip: If you see that the outer edge crust is starting to get darker than the rest of the crust, you can cover just the edges with tin foil to prevent burning.
- When the pie is done baking, remove it from the oven and let it rest until you are ready to eat it! It’s so good with a scoop of vanilla ice cream!
- Category: Dessert