Add flour, salt, and cold butter to a bowl, and mix by crumbling the butter with your fingertips.

When the dough appears crumbly, gradually add cold water and mix until it comes together. Then wrap it in plastic wrap and refrigerate for about 30 minutes.

Mix cherries, sugar, cornstarch, and lemon juice to make the filling.

Remove the dough from the refrigerator and divide it into two portions. Roll one portion to the size of the pie plate and place it in the plate.

Spread the filling evenly over the dough in the plate, and cover with the other rolled-out portion, sealing the edges.