Fresh Cherry Pie: Buttery Crust

Instructions:

1. Combine flour, sugar, and salt in a food processor. Pulse 3-5 times to integrate.
2. Add chilled butter cubes. Pulse until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
5. In a large bowl, toss the halved cherries with lemon juice and vanilla extract.
6. Whisk together sugar, cornstarch, and cinnamon in a small bowl, then fold into the cherries.
7. Let the filling mixture sit for 15 minutes to allow the cornstarch to hydrate.
8. On floured parchment, roll the first disc into a 12-inch circle. Ease it into the pie plate, pressing firmly against the bottom and sides.
9. Pour the cherry mixture into the crust and dot the top with the cubed butter.
10. Roll the second disc. Cut into 1-inch strips and weave a classic lattice pattern across the top. Trim and crimp the edges to seal.
11. Brush the crust with beaten egg and water, then sprinkle with sparkling sugar.
12. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until mahogany-colored and bubbling.