This is a recipe I got from McCall's Cooking School back in 1985.
2 cups sifted all-purpose flour (soft before measuring)
1 tsp salt
3/4 cup solid vegetable shortening
5 to 6 tbsp ice water
In a large bowl stir the flour with the salt. Using a pastry blender or two knives, cut the shortening into the flour mixture until the mixture resembles coarse cornmeal. Quickly sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork after each addition gently pushing the dampened portion to the side of the bowl. Sprinkle only the dry portion each time. (Pastry should not be sticky!) Press dough into a ball.
Preheat oven to 400 degrees.
Divide pastry in half and roll out one half on a lightly floured surface; transfer to a 9-inch pie plate.
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
4 cups fresh pitted sour cherries
1/4 tsp almond extract
2 tbsp butter
1 egg yolk
1 tbsp water
In a large mixing bowl, mix the sugar, flour, and salt together. Add the cherries and almond extract; toss lightly to combine. Spoon the cherry mixture into the pastry-lined pie plate, mounding in the center. Cut butter into pieces and dot over the cherry mixture.
Roll out the last half of the pastry, cut some holes for air vents, place over the cherry filling. Seal and flute edges. In a small bowl, beat the egg yolk with the water. Gently brush the mixture over the top of the pastry.
Place pie on the center rack in oven and bake at 400 degrees 40 to 45 minutes until brown and bubbly through the vents.
Remove to a wire rack and allow to cool for at least an hour before cutting.