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Add the flour, sugar, and salt in a large mixing bowl. Mix thoroughly.
Cube chilled butter. Add it to the dry ingredients, rubbing it in with your fingertips. Work until nearly smooth.
Slowly add ½ cup of very cold water, teaspoon by teaspoon. Gently work the water into the dough with a spatula or wooden spoon until all flour is incorporated into the dough. Knead the dough just a few times, and press into a rough ball shape.
Flatten dough into a circle. Wrap in plastic wrap, and chill for at minimum one hour.
Remove from refrigerator, and roll out into a pie crust shape. This recipe calls for only the bottom crust, but feel free to be creative and add a top if you like.
Preheat oven to 325 degrees.
If preparing with dried cherries, use 1 ½ cups dried cherries and 4 cups water to rehydrate them. If fresh, use 3 cups cherries and 2 ½ cups water. In a medium saucepan, add ginger, sugar and cherries and water. Simmer the mixture for one hour. Now, add cardamom and arrowroot. Simmer ten minutes or until mixture thickens.
Meanwhile, place crust into a pie pan, pressing the dough into the corners.
Bake the crust for fifteen minutes or until golden brown. Remove from oven. Pour the cherry mixture into the crust. Mixture will continue to thicken as it cools.
Serve hot!