Prepare your crust. Mix the flour, sugar, and salt in a large mixing bowl. Add the butter and use a pastry cutter or two knives to cut the butter into the flour, until the pieces of butter are about the size of peas. Alternately, you can put the flours, salt, and sugar into a food processor, add the butter, and pulse until the ingredients are combined and the butter is the size of peas.
Mix the ice water and vinegar. Add the water into the flour mixture in a thin stream, using a spatula to mix as you go. As soon as the dough holds together without being wet or sticky, and it sticks together when you squeeze a small amount in your hand, it's ready. If your dough is too crumbly and isn't holding together, add additional ice water by the teaspoon until it does. Transfer the dough to a floured work surface and shape it into two disks. Wrap the disks in plastic wrap and refrigerate for at least 2 hours. At this point, you can keep the dough in the fridge for up to 2 days or freeze it for later use, if you like.
When the dough has finished chilling, preheat your oven to 425F. Flour a work surface and rolling pin.
On the floured work surface, roll one disk of the dough into a circle about 1/4 inch thick (and about 12 inches in diameter). Gently transfer this circle of dough to an oiled or lightly greased 9.5-inch pie dish. Transfer the dish to the fridge to stay cool while you prepare your cherry filling.
In a mixing bowl, mix together the cherries, lemon juice, cornstarch, sugar, and cinnamon. Let this filling sit while you prepare your top crust.
Roll out the other disk of dough, once again on a floured surface. Make a simple double crust or create a lattice crust (your preference).
Use a slotted spoon to transfer the cherries to the dough-lined pie dish. Place your top crust over the bottom. Crimp edges as desired. If using a traditional double crust top, cut some small slits in the top crust to allow steam to escape.
Bake for 15 minutes. Reduce the oven temperature to 350F and continue baking for another 45-55 minutes, or until the crust is a deep golden brown and the filling is bubbly. Allow the pie to cool for at least 3 hours before slicing and serving.
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In a food processor add your flour, sugar, and salt to the blender and pulse a few times until combined.
In a saucepan over medium heat add your cherries, sugar, lemon juice, and cornstarch. Stir your mixture as it heats to ensure the sugar and cornstarch are evenly distributed throughout the sauce and so you don’t have any balls of cornstarch in the pie.
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