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1
Cut butter into pieces.
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2
In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal.
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3
Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry.
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4
Divide dough in half and flatten each piece into a disk.
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5
Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
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6
In a small bowl stir together sugar, tapioca, salt, and cinnamon.
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7
In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes.
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8
With a slotted spoon transfer cherries to a heatproof bowl.
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9
Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes.
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10
Stir cherry sauce and vanilla into cherries and cool.
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11
Line lower rack of oven with foil and preheat oven to 400 F.
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12
On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick).
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13
Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang.
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14
Pour filling into shell and chill, loosely covered with plastic wrap.
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15
On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips.
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16
Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern.
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17
Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm.
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18
Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie.
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19
Let lattice stand 10 minutes to soften.
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20
Trim edges flush with rim of pie plate and crimp decoratively.
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21
Gently brush lattice top with cold water and sprinkle with sugar.
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22
Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly.
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23
Serve pie warm with ice cream.
