CRUST:

2 c. flour
1 c. Crisco
1 tsp. salt
4 tbsp. water

Combine and roll out into 2 crusts.

FILLING:

4 c. bing cherries, pitted and halved
1 c. sugar
3 tbsp. cornstarch

Blend sugar and cornstarch and mix with cherries. Place one pie crust in tin. Add cherry mixture and cover with second crust. Cut holes in top. Bake at 350 degrees for 1 hour.