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jomi.brown
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Preheat your oven to 375°F (190°C).
Mix the gluten-free flour and butter until crumbly. Squish everything between your fingers until it looks like coarse crumbs with some pea-sized butter bits remaining.
Sprinkle in your ice-cold water, a tablespoon at a time, mixing just until the dough comes together. Don’t overwork it!
Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
On a lightly floured surface (use more GF flour), roll one disc into a 12-inch circle. Carefully transfer to your pie dish – fold it into quarters to move it, then unfold.
Combine cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl.
Pour the cherry mixture into the pie crust.
Roll out the remaining dough and cover the pie, sealing the edges.
Cut slits in the top crust for ventilation.
Bake for 45-50 minutes until golden brown.
Let cool before serving.