Cherry Pie

From 1915:

There are many ways of using cherries but I know of no better way to serve them to the family than in a rich pie crust.

Wash and stone enough cherries to make 2 cupfuls of cherries, put into bowl to keep all the juice; mix 1 ½ cupfuls of sugar with 1 saltspoon of salt and 1 ½ teaspoonfuls of corn starch. Line a pie tin with rich pie crust and just when ready to bake mix the cherries and the sugar mixture and turn into the crust, dot the top of cherries with bits of butter – an even teaspoonful. Cover with top crust wetting edges of bottom crust before adding top one, pinch edges together and bake in a very quick oven 20 minutes. After taking from oven sprinkle top crust with pulverized sugar and serve the pie while warm.

To make the pie crust put 3 cups of flour and 1 cup of shortening, half butter and half lard, add 1 even teaspoonful of salt and chop all together until it looks like coarse crumbs, make well in center of crumbs and add ½ cup of cold water, fold all together. If all crumbs do not mix use them on the board as flour while rolling out the crust. Divide the dough into 3 parts using each for 1 crust. Roll the crust thin and put the pie into hot oven as soon as made.