In a large mixing bowl, combine the flour, salt, and sugar.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Directions for the cherry filling
In a large bowl, combine the pitted cherries, granulated sugar, Cherry Brandy Liqueur, corn-starch, and almond extract (if using). Mix until the cherries are well coated. Let the mixture sit for about 15-20 minutes to allow the flavours to meld.
Assembly
Preheat your oven to 200°C.
Roll out one of the chilled pie dough disks on a floured surface to fit a 23 centimetres pie pan. Carefully transfer the rolled dough to the pie pan.
Pour the cherry filling into the pie crust.
Roll out the second pie dough disk and cut it into strips to create a lattice pattern on top of the pie. You can weave the strips for a classic lattice design.
Trim any excess dough and crimp the edges to seal the pie.
Brush the lattice and edges with beaten egg to create a golden crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for a few hours before serving.
