In a mixing bowl, combine the flour, salt and sugar until well combined. Add the shortening and mix until it resembles coarse sand. Add the cold and thinly sliced butter and incorporate it into the dries until it gets to hazelnut size pieces. Add enough ice cold water to bring the dough together when lightly squeezed. Wrap with plastic wrap and refrigerate for one hour.

Preheat your oven to 375F. Take 3/4 of the pie dough and set aside the rest for the top. Roll the 3/4 piece of pie dough out into a circle to fit the 8" pie pan. Trim off the excess. Refrigerate for 15 minutes. Roll the last third of the pie dough into a 9" circle. I created a 1/2" wide lattice top but you can really do whatever pattern or design you want.

Thoroughly drain the liquid from the defrosted cherries. Toss the cherries with the cornstarch, sugar, and salt. Pour the cherries into the prepared pie shell and lay your top crust. Gently press the top crust to seal it with the bottom crust. Egg wash the top and bake for around 45-50 minutes until the crust is golden brown and the center is bubbling. Let cool before serving.