Makes one 9-inch (23 cm) pie OR 12 mini-pies
For crust, combine flour with salt. Cut in butter and shortening until dough is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
For filling, bring cherries, sugar and cinnamon up to a simmer. Cook for 15 minutes, stirring often. Whisk cornstartch with ¼ cup (50 mL) cold water and stir into cherries. Cook until thickened, then remove from heat and cool.
Preheat oven to 400F (200C). Cut dough in half . On a lightly floured surface, roll out once piece of dough into a circle large enough to fit a 9-inch (23 cm) pie pan. Line pan with pastry and trim edges. Spoon cherry filling into shell. Roll out remaining dough and cut a 1-inch (3 cm) hole in center of pie. Brush pie with eggwash and sprinkle with sugar and cinnamon. Place pie onto a baking tray and bake for 15 minutes. Reduce oven temperature to 375F (190C) and continue cooking until crust is a rich golden brown. Cool pie for an hour before slicing.
Alternately, for 12 mini pies, roll out two-thirds of dough and cut circles to line 12 regular muffin cups. Fill with cherry filling. Roll out remaining dough and cut into ½-inch strips. On a lightly floured surface, make a lattice-top pattern then, with a 2 ½-inch cookie cutter cut 12 lattice tops and with a spatula gently place each on pie filling, cinching edges gently. Brush with eggwash, sprinkle with sugar and bake for 5 minutes at 375F (190C), then for about 25 minutes at 350F (180).
When cooking tart cherries, the colour cooks out and cherries look pale, but don’t worry, as you keep cooking the colour soaks back into the fruit.