In a large bowl, combine flour, sugar, and salt. Remove the butter from the freezer and grate, using a box grater (or diced). Combine the butter with the flour mixture using your hands, breaking it into the flour until mixture is crumbly.

Add 4-8 tablespoons of water (beginning with the smaller amount) and continue mixing until the dough comes together. Add more water if needed, one tablespoon at a time.

Form the mixture into a ball and wrap in plastic. Refrigerate for at least 30min (but preferably overnight).

In a large saucepan, mix the cherries, sugar, salt, vanilla and almond extract, cornstarch, and lemon juice  until thoroughly combined. Bring to a boil and then simmer on low for 5 minutes, until the cherries soften and the mixture thickens. Let cool.

Preheat the oven to 425F.

Remove the dough from the fridge and divide in half. Flour your countertop or work surface, and rolling pin. Roll the dough out to fit a 9″ pie pan, and about 1/8" thick. Place the crust in pie plate by wrapping it around the rolling pin and unrolling over dish. Fit the dough into the bottom and sides. And tuck in excess dough. Refrigerate.

Roll the rest of the dough into a large circle. Using stars cookie cutters (or any shape!), cut out stars into the dough.

Remove the pie shell from the fridge, add the fillings and lay the top crust over the pie. Press around the edges and cut away excess dough. You can also place the cut-out stars around the edge of the pie.

Freeze for 10 minutes, it helps the pie hold it's shape while cooking.

Optional: beat 1 egg and lightly brush the top crust.

Bake the pie for 15 minutes. Reduce the temperature to 350F and bake for 40-45 minutes, until pie crust is golden brown and the filling is bubbly.

Remove from the oven and allow to cool completely before serving.

Top with vanilla ice cream. YUM!