Instructions

• Mix flour and salt in a large bowl. Cut in shortening and butter until the particles are the size of small peas.
• Combine milk and lemon juice together in a small bowl.
• Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
• Divide the dough into two equal portions. Flatten into a disc and wrap with plastic. Refrigerate 30 minutes.
• Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
• Roll pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle (about ⅛" thick).
• Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.
• Sprinkle crust dust (a combination of 2 Tbsp. sugar and 2 Tbsp. flour) over the pie crust bottom.
• Pour cherry filling over the bottom crust.
• Roll the second crust out into a rustic-looking 13x18" rectangle.
• Place on top of the pie.
• Fold the edges of the top and bottom crust back and tuck into the pan.
• Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).
• Cut slits into the top of the pie to allow steam to vent while baking.
• Brush the crust lightly with egg wash then sprinkle with sugar.
• Bake slab pie for 30 minutes.
• Cover/tent loosely with foil and bake for an additional 20-25 minutes.
• The top should be GOLDEN and the filling should be bubbling.
• Allow the pie to cool for at least 2 hours before slicing.