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1
To make the crust, crush 1 pinch of salt between your fingers and combine with the flour.
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2
Using two knives or a pastry cutter, cut the butter into the flour until the pieces are the size of large grains of rice.
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3
Cut in the shortening in the same way.
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4
Sprinkle with the ice water and continue mixing the dough with a pastry cutter or fork just until all visible dryness disappears and the dough is still slightly crumbly.
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5
Form the dough into 2 disks.
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6
Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
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7
Preheat the oven to 400F.
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8
When the dough is chilled, unwrap and flour one of the pastry disks and roll it on a floured board with a floured pin until between 1/4 and 1/8 inch thick.
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9
Line a 9-inch pie pan with the pastry round, gently easing the crust into the pan, trimming as needed to leave a 1/2-inch overhang all around.
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10
Poke holes over the bottom of the crust with the tines of a fork and refrigerate while you make the filling.
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11
To make the filling, toss the cherries in a large bowl with the confectioners sugar and cornstarch.
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12
Set aside.
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13
Roll out the other disk of dough in the same way, and cut into 1/2-inch-wide strips.
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14
Remove the pastry-lined pan from the refrigerator.
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15
Weave the strips of pastry on top of the filling to make a lattice top.
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16
Trim the edges of the lattice top crust so that it extends about an inch past the rim of the pan all the way around.
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17
Fold this overhang under the rim of the bottom crust and crimp the edges with your fingers, sealing the top crust to the bottom.
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18
Bake until the pastry is browned and the filling can be seen bubbling through the openings in the crust, about 50 minutes.
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19
Just before the pie comes out of the oven, melt the jelly mixture in a small saucepan.
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20
As soon as the pie comes out of the oven, brush the lattice with melted jelly and sprinkle the remaining pinch of salt over the top, aiming for the crust lattice.
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21
Let cool for at least an hour before serving.
