Classic Cherry Pie with a Flaky Double Crust

Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.

In a large bowl, mix cherries, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit to meld flavors.

Remove one dough disk from the fridge. Roll out on floured surface into a 12-inch circle. Fit into 9-inch pie dish and add cherry filling.

Roll out the second dough disk. Cover the filling with it, cut slits for steam or create a lattice pattern. Seal edges by crimping.

Brush the top crust with beaten egg, sprinkle with sugar. Preheat oven to 375°F (190°C). Bake for 45-50 minutes until crust is golden and filling bubbles. Cover edges if over-browning.

Cool the pie for at least 2 hours before serving to allow filling to set. Serve slices with whipped cream or vanilla ice cream.