Delicious Cherry Pie with Flaky Crust

In a food processor, combine flour, salt, sugar, and cold butter cut into cubes. Pulse until the mixture resembles dry crumbs.

Add vinegar and cold water, and pulse again until the mixture just comes together. Do not overmix.

Transfer the dough onto a floured surface, shape into a disc, and roll it out between two sheets of parchment paper to a thickness of **1-2 centimeters (about 0.5-0.75 inches)**.

Wrap the rolled dough in plastic wrap and refrigerate for **1 hour**.

Thaw the cherries completely, then drain the juice into a bowl. Mix the juice with the cornstarch and set aside.

In a saucepan, combine the cherries with the sugar and heat over medium until the mixture starts releasing its juices. Gradually stir in the cornstarch mixture.

Continue cooking, stirring gently, until the filling thickens substantially. Once thick, transfer it to a shallow container, cover with plastic wrap touching the surface, and let it cool completely.

Preheat the oven to **180°C (350°F)**. Take a circular pie pan measuring between **23-28 centimeters (9-11 inches)** in diameter.

Place the circle of chilled dough into the pie pan, pressing it gently into the bottom and sides.

Pour the cooled cherry filling into the center, spreading it evenly. Use the remaining dough to create a lattice top or cover it entirely, cutting out decorative shapes as desired.

Brush the top with an egg yolk and sprinkle lightly with sugar before placing it in the preheated oven.

Bake for about **30-40 minutes**, or until the crust is a beautiful golden brown.

Allow to cool slightly before slicing. It can be enjoyed warm or at room temperature. Serve with a generous scoop of vanilla ice cream and a cup of delicious coffee for an unforgettable dessert experience.