Sour Cherry Lattice Pie

Whisk flour, sugar, and salt in large bowl to blend.
Add butter cubes and rub in with fingertips and palms 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 equal portions. Form each piece into ball, then flatten into disk and wrap in plastic.
Refrigerate at least 30 minutes. 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°

Whisk 3/4 cup sugar, 3 Tbsp. cornstarch, and 1/4 tsp. salt in medium bowl to blend. Stir in cherries, 1 tsp. lemon juice, and 1/2 tsp. 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 pizza cutter, 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. Or brush all of crust with egg wash.
Place pie on rimmed baking sheet and bake 15 minutes.
Reduce oven temperature to 375°F. Bake pie until filling is bubbling and 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 and serve with vanilla ice cream.

NOTE: Make sure cherries are completely defrosted and drained. Too much liquid will make a mess of the lattice top when attempting to weave.