Cherry Shaped Vents in Your Pie Crust

Instructions:

1. Lightly dust a clean surface with flour to avoid sticking.
2. Roll out a portion of your dough, creating a flat crust large enough to cover your pie plus two or so inches.
3. Gently fold the dough over in half.
4. Use a butter knife to cut about 1/4 inch lines all down the fold about 1/4 of an inch a part.
5. With the pie crust still folded over, find the center (as if you were going to fold it into quarters)
6. Move about an three and a half away from the vent cuts we just made to the fold (as if in one quarter of the crust), and use your knife tip to cut a series of small, disconnected lines that create a circle (the cherry).
7. Don't cut the circles out completely or they will fall out
8. Repeat step number six, creating another small circle very close to the first one.
9. Still using a series of small, disconnected cuts, make a line leading from the top of one cherrie outward about two inches towards the fold.
10. Connect the top of that line to the second cherry in the same way, and this becomes the cherry stems.
11. Then, using the same cutting method, you can create two leaves at the top of the stems.
12. Repeat steps six through eleven on the other side of the pie crust.
13. Then you gently pick up the pie crust, still folded, and lay the fold down the center of the pie.
14. Carefully, fold the other half of the crust across to cover the whole pie.
15. Then remove any excess pie crust around the edge
16. Finally, you can finish your top pie crust by pinching the edge of the pie crust to make sure that the bottom and top crusts are secured together.