I have made this crust for over 30 years now. The recipe was given to me by Ma Jorde who was an elderly woman who lived next door in North Dakota. I found it years later in a old 1800 c. Cookbook. It's been around for a very long time. It is amusing to see people claiming to have invented this recipe. It is the best pie crust because it doesn't break apart.
It’s always cherry-pie season thanks to our sweet-tart ready-to-pour filling, made with ripe premium cherries harvest at their peak of ripeness and blended with lemon juice, a hint of spice and just enough sugar to heighten their naturall