With your fingertips or a pastry blender, mix in shortening until mixture is the size of small peas.
¾ cup shortening
Sprinkle 6 Tablespoons of ice water over mixture. Gently toss with a fork or fingers. Sprinkle 1-2 additional Tablespoons of water over mixture. Gently toss again. Press mixture together to form 2 equal balls. Roll out one crust right away and gently place in a 8 inch pie plate. Cover remaining ball and set aside.
7-8 Tablespoons ice water
Pie Filling
In a bowl, combine cherries (and their juices), corn starch and sugar. Mix lightly.
3 cups Sour Pie Cherries, ¼ cup corn starch, ¾ cup sugar
Pour pie filling in pie plate.
Roll out remaining pie crust. Cut crust into thin strips and form a lattice crust on top of filling. You can leave pie crust whole and place entire crust on cherry filling. Cut vents in pie crust (if left whole)
Egg Wash and Bake
Mix one egg and milk together with a fork. Lightly brush egg wash over top of pie crust.
1 egg, 1 Tablespoon milk
Bake in a preheated 425 degree oven for 20 minutes. Lower the temperature to 350 and bake for another 30 - 35 minutes until juices are bubbling and crust is nicely browned.
Remove from oven and cool on a baking rack
Video
Notes
I often place a baking sheet under my pie in the oven to catch any drips that may occur while the pie is baking.