- For Crust:
- 3 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks very cold butter, cut into 1/4 inch pieces
- 1/3 cup very cold vegetable shortening, cut into 1/2 inch pieces
- 1/3 cup ice water
- For Filling:
- 2 pounds cherries, pitted
- 1 cup sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, cut into 1/4 inch cubes
- For assembly:
- 1 egg, lightly beaten with one tablespoon water
- 1 tablespoon sugar
In the bowl of a food processor, combine flour, sugar, and salt. Pulse three times to blend. Add butter and shortening and pulse until butter is the size of peas, about 10 pulses. Add water and pulse until dough comes together into a ball, about 10 pulses. Add another tablespoon of water if necessary.
Divide dough in half. Wrap each ball in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 425°F.
Make Filling: In a large bowl, whisk together sugar, cornstarch, salt. Add cherries and stir to combine. Mix in lemon juice and vanilla.
Take dough out of fridge. On a well floured surface, roll out first ball to a 9 inch circle. Transfer bottom crust to pie plate. Pour filling into crust. Dot filling with two tablespoons butter.
Roll out second ball of dough to a 9 inch circle. Cut circle into 3/4 inch wide vertical strips. Starting with the left side of the dough, transfer every other strip to the pie, placing them vertically and leaving 3/4 inch space in between pieces of dough. Transfer the remaining strips to the pie, arranging them horizontally and weaving them over, then under the existing strips to create a lattice.
Brush lattice crust with egg wash and sprinkle with tablespoon of sugar.
Bake pie for 15 minutes at 425°F, then lower oven temperature to 375 and continue to bake until bubbling and golden brown, about 1 hour.