Add ice into a cup of water and set aside.

In a medium mixing bowl, whisk together the flour, salt, and sugar with a fork.

Thinly slice the cold butter, dropping it into the dry ingredients as you do. The slices should be between ⅛th and ¼ of an inch thick.

Smush each slice of butter between your fingers into the dry ingredients to flatten them out and start working in the flour mixture.

Drizzle the ice water onto the surface of everything in the bowl.

Use a fork to mix and slightly smush the water into the mixture until it looks shaggy.

Pour the mixture onto a sheet of plastic wrap and use the sides of the plastic wrap to smush the dough into a square that's between ½" and 1" thick.

Place the dough in the fridge to chill for 45 minutes.

After 45 minutes, dust your work surface with flour. Take the pie dough out of the fridge and roll the dough out in a rectangle that is about ¼" thick.

Letter fold the dough so fold the top third over the middle third, and then the bottom third over the other two thirds.

Rotate the dough 90 degrees and roll the dough back out to ¼" thick. Repeat the letter folds.

Rewrap the dough and chill for another 45 minutes.

After the 45 minutes have passed roll and fold the dough again twice. Rewrap the dough and chill for another 45 minutes.

Divide the dough into two portions, one should weigh about 375 grams and the other about 250 grams.

Rinse, stem and pit all of the cherries. Add them into a large heavy bottomed pot along with 60 grams of granulated sugar. Cook over medium low heat until bubbling and then set a timer for 15 minutes, stirring occasionally.

In a small bowl stir together the corn starch, remaining 45 grams of sugar, and enough water to make it into a milk like consistency. Stir together until fully incorporated.

Pour the slurry into the bubbling cherries and stir immediately. Cook for another 4-5 minutes.

Turn off the heat and pour the cherry filling onto a quarter sized baking dish or a shallow heat safe bowl. Allow it to cool completely before moving on.

Preheat the oven to 400 F and place a rack in the middle of the oven. Roll out the larger portion of chilled dough until it is thin, between ⅛" and ¼" thick.

Pour the cooled cherry pie filling mixture over the crust and place it in the fridge.

Roll out the remaining dough portion to about 11" x 11" and cut it into 10 1" strips.

Take the pie back out of the fridge, lay 5 strips of dough evenly spaced over the cherry filling.

Pull every other strip back to the halfway point of the pie. Lay one of the remaining strips over the strips that are still on the surface of the cherry filling.

Lay the strips that got folded back, back down. Repeat until all strips are used and the surface is fully latticed.

Bake for 45 minutes, then reduce the heat to 350 and bake for another 10-15 minutes.

Once baked take the pie out of the oven and let it cool for at least 2 hours.