Directions:

1. Pour the flour, butter, salt, and sugar into a food processor. Pulse the ingredients until the mixture resembles wet sand. While the food processor is running slowly add the water until a ball of dough is formed. Do not over mix.
2. Remove dough from the food processor. Separate into two equal portions and flatten slightly to form a disk. Cover with plastic wrap and refrigerate for at least one hour.
3. To make the pie filling: Add all of the ingredients into a medium sauce pan. Cook over medium low heat while frequently stirring for about 10-15 minutes. Cool Slightly.
4. To assemble the pie: Use a rolling pin to roll the dough portions into two 10-12 inch circles.
5. Place one half of the dough into a 9 inch pie pan. Push down the pie dough to fit it into the pan with about 1 inch overlapping the rim of the pie pan.
6. Pour the cooled cherry filling into the pie.
7. Top the pie with the remaining dough and tuck the overlapping pie dough under the bottom crust layer to seal in the filling. Use your finger tips or a fork to crimp all of the edges. Cut decorative slits with a sharp knife into the top pie crust in order for steam to escape. Place the whole pie in the freezer for about 10-15 minutes.
8. Preheat oven to 400°F. Bake the pie for 20-25 minutes rotating the pie halfway through the cooking process.
9. Enjoy warm with vanilla ice cream!