Fresh Cherry Pie Recipe

Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time tossing with a fork until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture it should form a ball.

Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate at least 1 hour or up to 3 days.

Preheat oven to 375 degrees F (190 degrees C).

Mix cherries sugar and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm 5 to 10 minutes.

Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie pressing to seal the edges.

Bake in the preheated oven until crust is a golden brown 40 to 50 minutes.