Filling:

3 c. pitted fresh ripe tart red cherries or 3 c. individually frozen cherries, thawed
1 c. sugar
1/2 c. flour
1/4 tsp. salt

Mix together and let set while preparing crust. Pour into pastry lined pie plate and dot with 3 tablespoons butter. Adjust top; seal with fluted edges.

Bake in hot oven at 400°F for 50 to 55 minutes.

Two Crust Pie:

2 c. sifted all-purpose flour
1 tsp. salt
2/3 c. Crisco butter shortening
5 to 7 tbsp. cold water

Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of peas. Sprinkle 1 tablespoon water over mixture and gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form into a ball. Turn half of mixture onto lightly floured surface by pressing with rolling pin in both directions and continuing in this manner until dough is circular and a minimum of 1-inch larger than diameter of pie plate. Fold into quarter sections and place in pie plate, unfolding one section at a time. Add filling and apply top crust in the same manner. Flute edges and bake.