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1
FOR CRUST: Combine flour with salt.
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2
Cut in butter and shortening until dough is a rough crumbly texture.
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3
Add lemon juice and water and blend just until dough comes together.
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4
Shape into a disc, wrap and chill for 30 minutes.
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5
FOR FILLING: Bring cherries, sugar and cinnamon up to a simmer.
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6
Cook for 15 minutes, stirring often.
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7
Whisk cornstarch with 1/4 cup cold water and stir into cherries.
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8
Cook until thickened, then remove from the heat and cool.
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9
For 12 mini pies, preheat oven to 400F Roll out two-thirds of dough and cut circles to line 12 regular muffin cups.
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10
Fill with cherry filling, Roll out remaining dough and cut into 1/2-inch strips.
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11
On a lightly floured surface, make a lattice-top pattern, then with a 2 1/2 inch cookie cutter, cut 12 lattice tops and with a spatula gently place each on a pie filling, cinching edges gently.
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12
Brush with egg wash, sprinkle with sugar and bake for 5 minutes at 375F, then for about 25 minutes at 350F
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13
For a regular pie, cut dough in half.
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14
On a lightly floured surface, roll out one piece of dough into a circle large enough to fit a 9-inch pie pan.
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15
Line pan with pastry and trim edges.
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16
Spoon cherry filling into shell.
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17
Roll out remaining dough to fit on top and cut a 1-inch hole in center of pie crust.
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18
Brush pie with egg wash and sprinkle with sugar and cinnamon.
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19
Place pie on baking tray and bake for 15 minutes.
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20
Reduce heat to 375F, and continue cooking until crust is a rich golden brown, about 20 minutes.
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21
Cool pie for an hour before serving.
