Grant's Cherry Pie
2020 Thanksgiving- definately would double the filling next year....not enough!!!! 2 cups all-purpose flour 1 cup shortening, chilled ½ cup cold water 1 pinch salt 2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter ¼ teaspoon almond extract Step 1 Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Step 2 Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Step 3 Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Step 4 Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum sau