In a large bowl whisk together the flour, sugar and salt.
With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.
Add the water little by little and mix with your hands until the dough comes together.
Divide the dough into two equal balls and press flat onto plastic wrap.
Chill the dough for at lease an hour.
Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape.
If it starts to stick add a little extra flour. It should be a little larger than your pie plate.
Roll the dough around your rolling pin to easily place the dough into the pan.
Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
Fold the dough under and seal to for an edge.
Using your finger tips and knuckles crimp the edges.
How to Make cherry pie filling
If you are using fresh cherries, wash the cherries and remove the pits with a cherry pitter.
Add cherries and 1/4 cup water to a medium sized sauce pan on medium heat. Bring to a boil and let simmer for 5 -10 minutes, reduce heat if necessary.
Make a cornstarch slurry by mixing the cornstarch and 1/4 cup cold water. Using a fork, mix well.
Add sugar and spices to cherry mixture, and stir mixture.
Next add cornstarch slurry mixing constantly.
Bring it back to a simmer; filling should thicken within a few minutes.
Add lemon juice and stir.
Continue to simmer till cherry filling has thickened. If the filling is too thick, add more water a teaspoon at a time. If the filling is too thin, add a bit more cornstarch, 1/2 teaspoon at a time.
Remove the hot pie filling mixture from heat and let cool before stirring.
If you are making a homemade cherry pie filling, allow the cherry filling to cool completely before putting it into an unbaked pie crust.
How to Assemble the Cherry Pie
The rolled out pie dough should be about an inch to 2 larger than your pie plate (if you like a thick crust, definitely make it 2 inches).
To transfer your dough to the pie pan easily, roll the dough around your rolling pin and lift into the pie plate.
Trim your dough to about an inch overhang.
Roll out 2nd pie crust, and cut into 1 inch sized strips.
Fill your pie crust with the prepared Cherry Pie Filling and spread out evenly.
Zest lemon and sprinkle across the top of filling
Dot the small cubes of butter across the top.
Place 5 pie crust strips evenly across your pie overlapping an inch.
Fold back the odd numbered strips and place another strip of pie across perpendicular. Fold down the odd numbered strips and fold back the even numbered strips, adding another strip perpendicular. Continue till you are across the pie. Cut the strips to the same size as the bottom crust (1 inch overhang).
Beat egg with a fork till well combined and brush between the two pie crusts.
Roll the pie crust together and seal to form a nice edge. Crimp edge using your knuckle and finger tips or use a fork to create a pattern around.
Lightly brush top of pie crust with egg wash
Place in preheated oven at 375 Fahrenheit and bake for 50 minutes. After 20 minutes, check crust and cover with aluminum foil or pie saver if the crust gets too brown.
Nutrition information is based on using the homemade pie crust recipe and the homemade cherry pie filling on midgetmomma.com If you use other recipes the nutrition information will be different.