1. Prepare the Pie Dough:

• Mix Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour and the pinch of salt.
• Cut in Shortening: Add the chilled, cubed shortening to the flour mixture. Using a pastry blender, two knives in a crisscross motion, or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of shortening still visible.
• Add Cold Water: Gradually sprinkle the ½ cup of ice-cold water over the mixture, one tablespoon at a time, mixing lightly with a fork after each addition, just until the dough starts to come together and forms a shaggy ball. Be careful not to add too much water or overwork the dough.
• Divide and Chill: Divide the dough in half. Gently form each half into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 30 minutes to 1 hour (or longer) to allow the gluten to relax and the fat to firm up. This makes it easier to roll and results in a flakier crust.

2. Prepare for Baking:

• While the dough chills (or after chilling), preheat your oven to 375°F (190°C).
• Place a baking tray or baking sheet on a lower-middle rack in the oven to preheat. Baking the pie on a preheated tray helps ensure a crisp bottom crust.

3. Roll Out Bottom Crust:

• On a lightly floured surface, take one chilled disk of pie dough. Roll it out from the center outwards into an approximately 11-inch circle, large enough to fit your 9-inch pie dish with some overhang.
• Carefully transfer the rolled dough to the 9-inch pie dish. Gently press it into the bottom and up the sides. Do not stretch the dough. Place the pie dish with the bottom crust back in the refrigerator to stay cool while you prepare the filling and top crust.

4. Prepare Top Crust:

• Roll out the remaining disk of dough on a lightly floured surface into another 11-inch circle for the top crust.
• You can leave it flat, or cut it into strips for a lattice top if you prefer. Carefully transfer the rolled top crust (or strips) to a plate or small baking sheet and place it in the refrigerator to stay chilled until needed.

5. Make the Cherry Filling:

• In a medium, non-aluminum saucepan, combine the 2 cups of pitted sour cherries, 1 ¼ cups white sugar, and 10 teaspoons (3 tbsp + 1 tsp) cornstarch.
• Stir gently to combine and allow the mixture to stand for about 10 minutes. This allows the cherries to release some of their juices, which will help dissolve the sugar and cornstarch.
• Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly but gently to prevent scorching and ensure the cornstarch fully incorporates.
• Once boiling, reduce the heat to low and continue to simmer, stirring constantly, for about 1 minute, or until the juices thicken noticeably and become translucent.
• Remove the saucepan from the heat. Stir in the 1 tablespoon of butter and ¼ teaspoon of almond extract until the butter is melted and combined.
• Allow the cherry filling to cool to lukewarm (about 15-20 minutes, stirring occasionally). It should not be piping hot when added to the crust.

6. Assemble the Pie:

• Remove the pie dish with the bottom crust from the refrigerator.
• Pour the cooled (lukewarm) cherry filling evenly into the prepared pie crust.
• Carefully place the chilled top crust circle over the filling. (Or arrange lattice strips if making a lattice top).
• Trim and Crimp: Trim the excess dough from both the top and bottom crusts, leaving about a ½ to 1-inch overhang. Fold the overhang under itself and crimp the edges decoratively to seal the pie.
• Cut Vents: Using a sharp knife, cut several small slits (vents) in the top crust to allow steam to escape during baking. This prevents the crust from puffing up excessively or bursting.

7. Bake the Pie:

• Carefully place the assembled pie onto the preheated baking tray in the oven.
• Bake for 45 to 55 minutes, or until the crust is beautifully golden brown and you can see the cherry filling bubbling through the vents.
• If the crust edges start to brown too quickly before the filling is bubbly and the bottom crust is cooked, you can loosely shield the edges with strips of aluminum foil or a pie crust shield.

8. Cool Thoroughly:

• Once baked, carefully remove the pie from the oven. Place it on a wire cooling rack.
• Allow the Cherry Pie to cool for several hours (at least 2-3 hours, preferably 4+) before slicing and serving. This is very important! The filling needs time to fully set and thicken as it cools; slicing a hot pie will result in a runny mess.

9. Serve:

• Once completely cooled and set, slice the pie into wedges.
• Serve at room temperature or slightly warm (reheat slices gently if desired). It’s absolutely classic and delicious served with a scoop of vanilla ice cream! Enjoy!