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1
Heat oven to 400F.
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2
Combine 2 cups flour and 1/4 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half; shape each half into ball.
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5
Flatten slightly.
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6
Wrap 1 ball of dough in plastic food wrap; refrigerate.
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7
Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan.
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11
Set aside.
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12
Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in bowl.
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13
Add cherries and orange zest; toss lightly to coat.
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14
Spoon into prepared crust.
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15
Roll out remaining ball of dough to 11-inch circle.
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16
Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel.
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17
(Discard dough scraps.)
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18
Place 5 strips across filling in pie pan, 1 inch apart.
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19
Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips.
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20
Fold trimmed edge of bottom crust over strips; build up an edge.
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21
Seal; crimp or flute edge.
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22
Brush strips with milk; sprinkle with sugar.
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23
Cover edge of crust with 2-inch strip of aluminum foil.
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24
Bake 50-60 minutes or until crust is golden brown and filling bubbles in center.
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25
Remove aluminum foil during last 5 minutes, if desired.
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26
(If browning too quickly, shield lattice strips with aluminum foil.)
