2 cups flour
1 tsp salt
2/3 cup butter flavor crisco
1/2 cup ice water
Cut in crisco to flour with pastry cutter. Sprinkle water over flour-shortening mixture while fluffing with fork. Gradually add all water while pressing together with fork. Until it holds together. Add only enough ice water to have a good consistancy - not sticky and not too dry. Divide in half. Roll out. Do not knead the dough, the less handling the better.
For lattice crust on cherry pie roll out top crust and cut into strips, then weave strips in basket pattern.
Karin's Notes:
Do not try to hard, simple handling makes a perfect crust. You can flatten each half into a disk and refrigerate until ready to use. I make the crust first and set aside in the refrigerater while preparing the filling. I use tiny cookie cutter shapes to decorate the crust, these I found at a craft store much cheaper then at the kitchen store.