Step 1: Make the crust

• In a food processor, combine flour, sugar, and salt. Pulse to mix.
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
• Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Prepare the filling

• In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well and let sit for 15–20 minutes to allow the juices to develop.

Step 3: Roll out the dough

• Preheat the oven to 375°F (190°C).
• Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough into the dish and trim the edges, leaving a slight overhang.
• Roll out the second disc of dough for the top crust.

Step 4: Assemble the pie

• Pour the cherry filling into the prepared pie crust, spreading it evenly.
• Place the second crust over the filling. Trim and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
• Brush the top crust with egg wash and sprinkle with sugar, if desired.

Step 5: Bake the pie

• Place the pie on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the pie cool completely on a wire rack before slicing to allow the filling to set.