Start by chilling your unsalted butter and ice-cold water for a flaky crust.

In a mixing bowl, combine all-purpose flour and kosher salt. Cut in the chilled butter until crumbly, then add ice water until the dough clumps together.

Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.

Once chilled, roll out one portion for the bottom crust and place it in a pie dish. Roll the second portion for the lattice top.

Pit the sweet cherries and mix with granulated sugar, cornstarch, lemon zest, lemon juice, and ground cinnamon.

Pour the cherry filling into the bottom crust, dot with unsalted butter, and weave the lattice strips over the top. Trim excess dough and crimp edges to seal.

Preheat your oven to 400°F (200°C). Place a baking sheet on the rack below to catch spills.

Bake your pie in the oven at 400°F for the first 30 minutes, then reduce to 350°F (175°C) for another 40-50 minutes.

Remove the pie from the oven and let it cool on a wire rack for at least 4 hours before slicing.