Cherry Pie

Ingredients

• 3 cupfuls All-purpose flour (Used for the pie crust. See instructions for 'Paste No. 3'.)
• 1/2 cupful Butter (Originally lard. Substituted with butter for modern preference.)
• 3 cupfuls All-purpose flour (Used for the pie crust. See instructions for 'Paste No. 3'.)
• 1 1/2 cupfuls Butter (Used for the pie crust.)
• 1/2 teaspoonful Baking powder (Used for the pie crust.)
• 1 cupful Water (Used for the pie crust.)
• 3 cupfuls Cherries, stemmed
• 1 cupful Granulated sugar

Instructions

1. 1Sift 3 cupfuls of flour with 1/2 teaspoonful of baking powder. Cut in 1/2 cupful of butter. Mix in 1 cupful of water until a smooth, firm dough forms. Place the dough to cool for 15 minutes.
2. 2Press milk and salt from 1 1/2 cupfuls of butter by pressing in clean, wet towel, and flour it. Roll out dough on well floured board, place butter on it, fold dough over it, completely covering butter ; roll it out, lightly, to 1/2 inch in thickness, turn it over, fold each end to middle, flour it, roll out again ; fold ends to middle, and turn it ; repeat this 3 times more, and use. If this paste is made in summer, put on ice between each operation of folding and rolling.
3. 3Line a pie plate with the prepared pie crust. Wet the edges of the crust. Add the stemmed cherries and sugar. Cover with the remaining crust. Bake in a preheated oven at 425°F (220°C) for 25 minutes.