1. Make the Pie Dough:

   • In a large bowl, whisk together 2 cups all-purpose flour and 1 pinch salt.

   • Cut in 1 cup chilled shortening using two knives or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces.

   • Gradually mix in ½ cup cold water by hand, adding just enough until the dough holds together without being sticky.

   • Divide the dough in half, form into two disks, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour to firm up.

2. Prepare the Crust:

   • Roll out one dough disk on a lightly floured surface into an 11-inch circle.

   • Gently press it into a 9-inch pie dish, ensuring it fits snugly without stretching. Trim excess if needed and refrigerate until ready to fill.

   • Roll out the second dough disk into another 11-inch circle for the top crust and place it on a plate or baking sheet; refrigerate until needed.

3. Preheat the Oven:

   • Preheat the oven to 375°F (190°C).

   • Place a baking tray in the oven to preheat (this helps crisp the bottom crust).

4. Make the Cherry Filling:

   • In a medium, non-aluminum saucepan, combine 2 cups pitted sour cherries, 1 ¼ cups white sugar, and 10 tsp cornstarch.

   • Let the mixture stand for about 10 minutes until the cherries release some juices.

   • Bring to a boil over medium heat, stirring constantly to prevent scorching.

   • Lower the heat and simmer for about 1 minute until the juices thicken and become translucent.

   • Remove from heat and stir in 1 tbsp butter and ¼ tsp almond extract.

   • Allow the filling to cool to lukewarm, about 10–15 minutes.

5. Assemble the Pie:

   • Pour the cooled cherry filling into the prepared pie crust in the pie dish.

   • Cover with the top crust, trimming any excess dough. Crimp the edges with a fork or your fingers to seal.

   • Cut several small vents (or decorative slits) in the top crust to allow steam to escape.

6. Bake the Pie:

   • Place the pie on the preheated baking tray in the oven.

   • Bake for 45–55 minutes until the crust is golden brown and the filling is bubbling through the vents.

   • If the edges brown too quickly, cover them with a pie shield or strips of foil after 30 minutes.

7. Cool and Serve:

   • Remove the pie from the oven and let it cool on a wire rack for several hours (2–3 hours) to allow the filling to set.

   • Slice into 8 wedges and serve at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or whipped cream.

Cooking Tips

• Chilled Dough: Keep shortening and water cold to ensure a flaky crust; chill the dough fully to make rolling easier.

• Rolling Dough: Roll dough evenly on a floured surface, turning it occasionally to prevent sticking; use a ruler to check the 11-inch diameter.

• Thick Filling: Stir the filling constantly while cooking to avoid lumps; cool it slightly to prevent a soggy crust.

• Crimping Edges: Press firmly to seal the crusts, preventing leaks; a decorative flute adds a professional touch.

• Cooling Time: Allow full cooling to set the filling for clean slices; cutting too soon can result in a runny pie.