For your pie crust: make and then refrigerate for at least 4 hours before use.
Add
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
2 sticks butter I use salted
To a food process and pulse until sand like consistency.
Add in iced water little by little while pulsing until the
dough comes together.
1/4 cup iced water give or take
Remove dough and place in plastic or beeswax wrap in fridge for at least four hours.
Cherry filling
2 cups frozen cherries (can be replaced with any fruit frozen or fresh)
1 tbs lemon juice
1 cup sugar raw cane or coconut sugar works too!
1.5 tbs corn starch
Add all but cornstarch to a saucepan and cook down until rolling boil. Add cornstarch (mix with a tbs of water to create a slurry), and cook at boiling for another minute then turn off heat.
Roll our the dough on a floured surface. Using a 4 inch biscuit cutter or the like, cut two circles for each pie. Set bottom circle on parchment lined baking sheet, scoop a spoonful of filling into the center and cover with the other circle. Pinch down sides with a fork, and cut a slit in the top.
Bake at 400 for 20 mins
Icing
1.5 cup powdered sugar
2 tsp vanilla
2tbs cream (or any milk)