In a large bowl, whisk flour, salt, and sugar. Using a pastry cutter or a food processor, cut in butter until pea-sized bits remain. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Press into two discs, wrap in plastic, and chill for 30–45 minutes.

Heat oven to 375°F (190°C). Lightly flour a clean surface and roll one dough disc into a 12-inch circle. Gently transfer to a 9-inch pie plate, letting the excess hang over the edges.

In a medium bowl, stir cherries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated. Let sit 10 minutes--this helps the sugar dissolve and thicken the juices.

Pour cherry mixture into the crust, spreading evenly and dotting with small bits of butter (for extra silkiness). Roll out the second dough disc--either lay it whole on top or weave a lattice pattern. Crimp edges to seal.

Beat 1 egg with a splash of water for an egg wash; brush the top crust and edges. Sprinkle coarse sugar for sparkle. For a bustle-free bake, chill the assembled pie another 10 minutes.

Place pie on a rimmed baking sheet (to catch drips). Bake 45–55 minutes, rotating halfway, until crust turns golden and filling bubbles. If edges brown too quickly, shield them with foil or a pie shield after 30 minutes.

Transfer to a wire rack and let rest at least 2 hours--this step is key for slices that hold their shape. Serve warm or at room temperature, with whipped cream or vanilla ice cream.