Cherry Pie

Combine flour and salt in a bowl, blending them together until they form a uniform mixture. Use two knives or a pastry blender to cut in shortening, creating a texture that resembles coarse crumbs. Gradually add cold water, stirring with a fork until the flour mixture is moistened to your liking. Be cautious not to add too much water, as you want the mixture to hold its shape when squeezed into a ball.

Divide the dough in half and shape each portion into a ball. Wrap them individually in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Preheat your oven to 375 degrees F (190 degrees C), the ideal temperature for baking.

Combine cherries, sugar, and tapioca flour in a saucepan; allow the mixture to sit for 10 minutes, during which time the sugar will draw out the juices from the cherries. Heat the mixture over medium heat, stirring occasionally, until the juices begin to thicken and run clear, approximately 5 minutes. Remove from heat and mix in butter and vanilla extract. Allow the filling to cool to a lukewarm temperature, about 5 to 10 minutes.

Roll out half of the pastry dough to fit a 9-inch pie plate. Place the bottom crust in the prepared pie plate and spoon the filling into it using a slotted spoon to drain excess syrup. Dot the top of the filling with butter and cut any leftover dough into strips using a sharp paring knife or pastry wheel. Arrange the strips on top of the pie, pressing them firmly to seal the edges.

Bake the pie in a preheated oven at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until the crust is golden brown.