To prepare pie crust, combine flour and salt in a large bowl. Cut in butter until mixture forms coarse crumbs. Add water, one tablespoon at a time, until mixture forms a ball.
Divide into two equal portions.
Wrap each portion in plastic and refrigerate for 4 hours or overnight.
Roll one portion of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Roll out second portion of dough and cut into one-inch strips with a pizza cutter. Set strips aside.
To prepare filling, place cherries into a saucepan over medium heat, and cover.
Heat cherries until they release their juice and come to a simmer, 10 to 15 minutes.
Stir consistently. In a bowl, whisk the sugar with cornstarch until smooth.
Then pour the mixture into the hot cherries and juice, and thoroughly combine. Turn heat down to low, bring to a simmer, and cook until the filling has thickened for just a couple minutes. Remove from heat and let cool.
Once filling is cooled, preheat over to 375 degrees F.
Pour filling into pie crust. Use remaining dough strips to cover with lattice design.
Bake for about 45 minutes or until dough is golden brown. Serve warm.
This is a simple yet classic Cherry Pie and comes to us courtesy of Chef Shosh of Chef Times Two.