As far as crusts go, there are so many ways you can go, butter, lard, with egg, without egg.... I decided to go with a butter/ lard combo. I don't keep Crisco on hand because of the transfat and I really prefer a more natural approach with the lard so I went with pork lard. People say it makes your pie crust taste porky but I didnt find that at all, maybe it is because I used mostly butter. I am definitely a butter in my crust kind of person but I do like this combo though. It made a flaky and tasty crust.
Dang, it's hot. We were suppose to go picking blueberries this week but as I just stated, dang. its hot. So that will be delayed for another time. Don't say to me, "oh Lori, don't complain about the heat because it is better than the white stuff that will be flying in January." First of all I am grateful for my days, whatever they may be. Secondly, I never complain about the cold till the very end of winter. I prefer cold. To be quite honest, temperatures ranging from 30F to 75F, suit me perfectly. Okay so I admit, I do complain (about heat) sometimes but really I am grateful for each day that I have. But you know, dang it's hot!
Adapted from this recipe at Epicurious
2 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
1 tablespoon sugar
3 tablespoons tapioca flour
1 vanilla bean, seeds scraped
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
6 cups fresh sour cherries, pitted (2 pound)
Whole milk for brushing
Turn dough out onto a piece of plastic wrap. Pull in sides of wrap as you form it into a disk, tucking the plastic neatly all around. Chill until firm, at least 1 hour and up to 2 days.