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Best Bittersweet Story

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The Kitchn
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vegetarian

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Ingredients

3 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons salt

2 1/2 sticks (10 ounces) very cold (frozen is fine) unsalted butter, cut intro tablespoon-size pieces

1/2 cup very cold (frozen is even better) vegetable shortening, cut into 4 pieces

About 1/2 cup ice water

For a 9-inch Single Crust:

1 1/2 cups all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces

2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces

About 1/4 cup ice water

FILLING

1 cup plus 1 tablespoon sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

Pinch salt

5-6 cups cherries (2 29-ounce jars or 4 14.5-ounce cans, drained) (Steph's note: I ONLY use Trader Joe's jarred Morello cherries, 2 jars; and Oregon Fruit company's Red Tart Pie Cherries packed in water, 1 can, to make cherry pie)

1/4 teaspoon almond extract

1 tablespoon water

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