In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized. Stir in water until mixture forms a ball. Divide dough in half, shape into balls, wrap, and refrigerate for at least 1 hour or overnight.

Roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.

Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.

Preheat oven to 475°F (245°C) and place a baking sheet in the oven to preheat.

Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until juices thicken. Remove from heat; stir in butter and almond extract. Cool to room temperature.

Roll out second crust and cut into lattice strips or decorative shapes. Pour cooled filling into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.

Reduce oven temperature to 375°F (190°C) and place pie on hot baking sheet.