1-In a large bowl, mix 4 cups flour and 2 teaspoons salt. Cut in 1 ¼ cups shortening and ½ cup cold butter until the mixture resembles small peas.

2-In a separate bowl, combine ¾ cup milk and 1 tablespoon lemon juice. Add 1 tablespoon vegetable oil.

3-Pour the milk, lemon juice, and oil mixture into the flour mixture. Stir until a soft dough forms, using hands if necessary.

4-Divide dough into two equal portions, flatten into discs, and refrigerate for 30 minutes.

5-Preheat oven to 400°F (204°C), and consider preheating a pizza stone for even heat.

6-On a floured surface, roll one dough disc into a rustic 13 x 18 inch rectangle about ⅛ inch thick. Place this piece into a 10 x 15 inch jelly roll pan with edges hanging over.

7-Mix 2 tablespoons flour and 2 tablespoons sugar to create crust dust. Sprinkle evenly on the bottom crust.

8-Spread 3 cans of cherry pie filling over the crust dust.

9-Roll out the second dough disc to the same size and place on top of the filling. Fold and tuck edges into the pan, pinching or crimping to seal.

10-Cut slits in the top crust for steam to escape. Brush with the egg wash and sprinkle sugar on top.

11-Bake on the second lowest oven rack for 30 minutes. Then cover loosely with foil and bake an additional 20-25 minutes until the top is golden and the filling bubbles near the slits.

12-Cool the pie for at least 2 hours before slicing.