In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Tip: Work dough sparingly and keep it at a cold temperature for a more flaky crust.*If making top crust, combine bottom crust and top crust ingredients. Once in a ball, cut dough into two even halves and refrigerate. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Pour jar of Mamma Mary's Cherry Pie Filling in crust. Dot top with 1T butter.
Add top crust and primp edges with fork or fingers.
Cut 2-3 slits in top of crust to release steam.
For a glossy coating, make an egg wash with 1 egg and 1tsp sugar and paint a thin coating on top.
Bake at 375 degrees for 40 minutes or until pie is golden brown.
