Begin by mixing flour, salt, and butter until crumbly. Gradually add ice water until the dough forms. Chill for 30 minutes to firm up.

Lightly flour your surface and roll out half of the chilled dough into a circle about 12 inches in diameter. This will be your bottom crust.

Carefully place the rolled-out dough into a 9-inch pie pan, pressing it gently against the sides. Trim any excess, leaving about an inch overhang.

In a bowl, combine pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until all cherries are well coated and juicy.

Pour the cherry filling into the prepared crust, spreading it evenly. Dot with small pieces of butter for added richness.

Roll out the remaining dough and place it over the filling. Crimp edges to seal and cut slits in the top for steam to escape.

Preheat your oven to 425°F and bake for 15 minutes. Then reduce temperature to 350°F and continue baking for another 25-30 minutes until golden brown.

Let your pie cool on a wire rack for at least an hour before slicing. This ensures that your filling sets beautifully!