Prepare the Pie Crust:

• Make the dough: In a bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

• Add ice water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork it.

• Form the dough: Divide dough into two portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Sour Cherry Filling:

• Prepare the cherries: If using fresh cherries, wash and pit them. If using frozen cherries, thaw and drain excess juice.

• Make the filling: In a bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Stir gently to coat the cherries, then let sit for 10 minutes.

Assemble the Pie:

• Preheat oven to 425°F (220°C).

• Roll out the bottom crust: Roll one dough disk into a 12-inch circle and place it in a 9-inch pie pan. Press it into the pan.

• Fill the pie: Spoon the cherry filling into the crust. Dot with small pieces of butter.

• Roll out the top crust: Roll out the second dough disk into a 12-inch circle and place it over the pie. Trim excess dough, crimp the edges to seal, and cut slits in the top crust for steam.

• Brush the top crust: Optional: Brush with egg wash and sprinkle with sugar for a golden finish.

Bake the Pie:

• Bake for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for 40-45 minutes until the crust is golden and the filling is bubbling.

• Let the pie cool for at least 2 hours to allow the filling to set.

Serve: Serve at room temperature or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.