Homemade Sweet Cherry Pie

To make the crust, combine flour, salt, and sugar in a food processor for a few seconds till mixed. Add butter and pulse until the mixture looks like coarse crumbs. Pour ice water over it a little at a time while pulsing until the dough starts to come together.

Divide the dough into two halves, flatten them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight.

Preheat your oven to 375°F(190°C). Meanwhile, making the cherry filling, combine the pitted cherries, granulated sugar, cornstarch, vanilla extract, lemon juice, and a dash of salt in a large bowl. Mix them gently until the cherries are thoroughly coated.

Roll out one of the refrigerated dough disks on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate and trim the edges.

Pour the cherry filling into the crust, dot it with bits of butter, and cover it with the second crust. Cut air vents into the pie to allow the steam to escape, ensuring that your pie doesn't become soggy, a trick I've learned over my years of pie baking.

Bake in your preheated oven for 50 minutes, covering with foil halfway through to prevent over-browning. Let the baked pie cool for 3-4 hours before slicing.