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1
For the Flour Paste Pie Crust: Sift together the flour and salt.
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2
Remove 1/3 c. of the mix and mix with 1/4 c. water into a paste.
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3
Cut the shortening and butter into the flour mix.
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4
Incorporate the paste quickly into the flour and form into 2 balls; the second ball should be about 3/4 the size of the bigger ball.
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5
Flatten into disks, wrap in plastic wrap and chill 1 hour.
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6
For the Cherry Filling: Mix together the sugar, cornstarch and salt; set aside.
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7
Bring the cherry juice to a boil in a saucepan.
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8
Add in the sugar mix and cook till thickened, about 2 min.
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9
Remove from the heat and stir in the cherries, butter, lemon juice, lemon zest and rum.
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10
Let cold to hot, 10 min, before filling crust.
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11
For Assembly: Heat the oven to 425 degrees.
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12
Roll out the larger dough disk on a lightly floured surface into a circle large sufficient to fit into a 9-inch pie plate with a 1-inch edge.
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13
Place the circle in the pie plate, then fill with the Cherry Filling.
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14
Roll out the remaining dough into a 12-inch rectangle.
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15
Cut the dough into lengthwise 1-inch strips.
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16
Arrange the strips on top of the pie in a lattice pattern.
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17
Roll and crimp the edges of the crust.
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18
Set the pie in the center of the oven, placing a sheet of foil beneath it to catch any drips.
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19
Bake till the crust is golden brown and the filling is bubbling in the center, 35 to 40 min.
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20
If the edges of the crust become too dark while baking, cover them with strips of foil.
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21
This recipe yields 8 servings.
