Classic Sour Cherry Pie with Lattice Crust

Whisk flour, sugar, and salt in large bowl to blend.

Add butter and rub in with fingertips until small pea-size clumps form.

Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled.

Let dough soften slightly before rolling out.

Position rack in lower third of oven and preheat to 425°F.

Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round.

Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.

Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.

Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal.

Brush lattice crust (not edges) with milk.

Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F.

Bake pie until filling is bubblingand crust is golden brown, covering edges with foil collar if browning too quickly,about 1 hour longer.

Transfer pie to rack and cool completely.

Cut into wedges andserve with vanilla ice cream.