Buttery Crust

In a medium bowl, combine flour and salt. Cut in butter with a pastry blender or fork until mixture is crumbly.

Sprinkle water 1 T. at a time over flour mixture, tossing lightly with a fork until mixture forms an even dough.

Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate for 1 hour.

Roll pastry into 12” to 14” circle on a lightly floured surface. Carefully fold in quarters, lift gently and unfold into a 9” non-stick pie pan.

Gently press pastry against bottom and sides of pan. Trim overhang to 1/2″, then fold the edge under. Pinch edges to flute. Fill with Cheery Cherry pie filling or one of your other favorites!