Cherry Fluff Pie
|Flour||1 Cup (16 tbs) (Pillsbury's Best, Sifted Regular Or Instant Blending)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Combine flour and salt in mixing bowl.
Cut in shortening until mixture is the size of small peas.
Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork.
Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.
Form into a ball.
Flatten to 1/2 inch thickness; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit loosely into pan; gently pat out air pockets.
Fold edge to form a standing rim; flute.
Prick generously with fork.
Bake at 450Â° for 10 to 12 minutes until golden brown.