Crust:

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

Filling:

1 can pitted tart cherries
1 c. sugar
3 tbsp. cornstarch
red food coloring
3 dabs butter
1 tsp. milk
sugar

Sift together flour and salt. Cut in shortening with a pastry blender. Sprinkle 1 tablespoon water over mixture and mix with a fork. Sprinkle and mix water, one tablespoon at a time. Gather dough with fingers and form into 2 balls. Be sure and have flour on your hands. Moisten the bottom of waxed paper to make it stick to surface. Sprinkle waxed paper with flour. Put ball of dough on wax paper and sprinkle dough with flour. Sprinkle rolling pin with flour and roll dough into circles. Transfer to pie plate.

Filling: Mix sugar and cornstarch in mixing bowl. Gradually stir in liquid from cherries. Mix well with sugar and cornstarch. Then gently stir in cherries. Stir in food coloring by drops until red. Pour mixture into unbaked pie shell and add 3 dabs of butter on top. Add second pie crust and seal and flute edges. Spread 1 teaspoon milk on top of crust. Sprinkle with sugar.

Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake another 30 to 40 minutes.