Combine flour, sugar, and salt in a large mixing bowl or the bowl of a food processor. Chop cold butter into small cubes, and add them to the flour mixture.

Pulse the food processor, or use a pastry cutter to cut the butter into small pieces, creating a coarse breadcrumb-like texture with plenty of pea-sized butter pieces.

Add the yogurt to the flour mixture, mixing with a spatula or your hands. If needed, add a teaspoon of water at a time so the dough holds together when pressed but isn't sticky.

If the butter has softened or the dough is warm, refrigerate it for 30 minutes before proceeding.

Roll the dough Into a rough 10-Inch (25cm) rectangle on a lightly floured work surface. Fold the bottom third of the dough up to the middle, then fold the top third over it, creating a pamphlet shape.

Turn the dough a quarter turn, and repeat the roll-and-fold process once more.

Cut the dough into two equal portions and gently shape each piece into a flat disc using your cupped hands,

Wrap each dough disc tightly in plastic wrap and chill for at least 2 hours. Chill it in the refrigerator for at least 2 hours or up to 2 days before using it.

Combine the frozen cherries, cornstarch, lemon zest, lemon juice, almond extract, sugar, and salt in a large bowl and toss to coat.

Stir on low heat until the frozen cherries release some liquid. Turn the heat to medium and occasionally stir until the mixture heats up thoroughly. Take care not to squash the cherries too much.

Once the mixture starts bubbling, let it boil for a minute while carefully stirring until it becomes thick and glossy, losing its cloudy appearance. Pour the hot cherry mixture into a large bowl and cool to room temperature.

Roll out one pie dough disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the pastry with flour, then gently roll it up the rolling pin like a spiral.

Transfer it to a pie dish and carefully unroll it from the rolling pin until it's draped over the pie plate and overhangs the sides.

Scoop the cooled cherry pie filling into the bottom crust and spread it out. Add the little pieces of butter on top of the cherries.

Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. Drape this second layer of the pie to create a whole top crust or a lattice crust.

Cut off the uneven excess dough overhang. Leave enough overhang so you can roll and pinch together the pie's top and bottom crust. Flute the edges of the pastry with your fingers.

Brush the top of the pie crust with egg wash. If you're not making a lattice top, add 3-4 slits to the pastry's top to allow steam to escape when baking.

Bake pie at 425°F/220°C for 15 minutes, then turn the oven temperature down to 375°F/190°C and continue baking for a further 50-60 minutes until the pastry is well browned and the filling does the occasional bubble.

If the crust shows excessive browning, you can loosely tent the top of the pie with aluminum foil. However, don't be afraid of a deep golden brown crust, which brings flavor and flakiness.

Once baked, remove the hot pie from the one and let it cool down completely to room temperature on a wire rack.