Preheat the oven to 425°
In large mixing bowl combine the flour, salt, and Crisco. Using a hand mixer on medium speed, stir until it looks coarse.
Reserve 1/4 cup of the mixture. In a small bowl combine the milk and reserved 1/4 cup of mixture. Stir and return to the large bowl.
Stir until dough starts to form. Press into a ball.
Cut in half and form 2 balls.
Next lay down a piece of wax or parchment paper. Sprinkle a bit of water underneath the paper so it won't slide around.
Place one of the balls on the paper and press down a bit. Now with place another paper piece on top of the dough and begin rolling it out into a circle (or close to one) with a rolling pin. Roll all the way out until even. After you do that, gently remove the top paper.
Pic up the bottom paper at the corners and place paper side up into a 9 inch pie pan. Gently peel off the paper and fit into the pan. Do the best you can to get it to fit.
Trim the edges. Add the cherry pie filing.
Now here you will roll out the second dough ball as we did before. You can use a cookie cutter and cut out shapes and place them on top as a the crust, you can place the whole sheet on and cut slits or you can do a easy lattice. Here is how I do it.
Simply use a pizza cutter and roll it along the dough making half inch strips. Gently pull up the strips and create the lattice pattern. You can weave them if you like.
Flip it quickly over the top of the pie. Cut the excess dough strips to fit what size you want the crust and then fold the edges of the bottom crust in. It doesn't have to be perfect, Don't get frustrated, It takes practice.
Bake for 40 minutes.
Let it cool before cutting. Now is a good time to make the whipped cream!
