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1
Make crust: Combine flour, sugar and salt.
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2
Add butter and shortening and mix until mixture resembles coarse crumbs.
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3
Gradually add buttermilk.
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4
Divide pastry into 2 balls, one slightly larger than the other.
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5
Flatten into two disks.
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6
Wrap and refrigerate 30 minutes.
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7
Make filling: Drain cherries, reserving 1/2 cup juice.
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8
Whisk together sugar, flour and salt in saucepan.
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9
Whisk in reserved cherry juice.
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10
Bring to boil over medium heat; boil, stirring, 2 to 30 minutes until slightly thickened.
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11
Remove from heat; stir in cherries, food coloring and butter.
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12
Cool.
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13
Arrange a jelly-roll pan on center rack of oven.
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14
Heat oven to 425.
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15
On lightly floured surface, roll larger pastry disk into 12-inch circle.
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16
Fit into a 9-inch pie plate, leaving 3/4-inch overhang.
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17
Spoon filling into pastry.
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18
Roll remaining pastry into a 10-inch circle; place on top of filling.
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19
Press edges together; trim and flute.
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20
With a small knife, cut decorations from scraps and place on top of pie.
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21
Cut vents in top.
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22
Place pie on jelly-roll pan and bake 15 minutes.
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23
Reduce oven temperature to 375.
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24
Bake 55 minutes more until filling is bubbly.
