Instructions for cherry filling:

In sauce pan, combine cherries, sugar, lemon juice. Stir over medium heat until sugar melts and cherries start to soften, about 3-4 minutes. In a small bowl, mix corn starch and water together then bring cherries and sugar to a boil and whisk in the corn starch mixture until it thickens.

Instructions for pie crust:

Preheat oven to 375 F.

Mix flour, salt and sugar together. Add cold butter and with a pastry cutter, two fork or using your hands quickly mix the butter into the flour mixture. It will look like a buttery crumbly flour mixture.

Add the cold water and work dough together until a dough that sticks together but isn’t stick forms.

Place dough between two sheets of parchment paper and roll out to desired thickness.

Add finished pie filling into center of pie crust them fold up edges. Lay edges towards the center of the pie to form a 1- 2 inch crust.

Bake for ~22-25 minutes when pie crust is golden and looks cooked through.

You can serve warm or cooled.

Enjoy!