Cherry Pie

All right if youšve gone to all the trouble of pitting enough cherries for a pie you might as well use the best pie crust possible. This one comes from Chef Kelly Steinmetz of the Flying Fork Restaurant in Paonia. Kelly makes pies all summer out of fresh, sun-ripened fruit and we love him!

Pulse a few times until butter is becoming incorporated and put in your freezer for 1 hour. Take it out and add slowly, while pulsing, 2/3 cup of cold water. Roll out a top and bottom crust.

Place bottom crust in your favorite pie pan and put filling below inside.

Put top crust over filling, crimp edges and cut slits into top dough. You can brush top of pie with milk and sprinkle more sugar for a pretty look.