Directions

Mix flour and salt in bowl. Cut in shortening until mixture resembles crumbs. Add in water and mix until dough forms. Refrigerate 1-2 hours. Roll dough 1/8 inch thick. Cut into ten rounds (4 ½ inch diameter), re-rolling scraps for rounds. Place 2 Tbs. cherries in venter of each round. Sprinkle with 2 tsp.(for sweet cherries) or 3 tsp. sugar (for sour cherries). Moisten edges with water fold in half and crimp edges. Brush with cream and sprinkle lightly with sugar. Place on baking sheet 1 inch apart and bake in pre-heated 425* oven for 20 minutes or until lightly browned. Let cool before eating (filling will be hot!).