Cranberry Cherry Pie

For the Crust:
In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss with a spatula to coat the butter in the flour.
Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas. 
Using a silicone spatula, slowly blend in just enough ice water to form moist clumps. 
Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed. 
Gather the dough into a large ball and divide it in half (you can use a kitchen scale if you want each side to weigh the same, each half should weigh about 644 grams, depending on how much water is used). Gently flatten each half into a disk.
Wrap the disks in plastic wrap and place in the refrigerator to chill for at least 2 hour, or up to 24 hours. 
For the Cranberry Cherry Pie Filling:
In a medium saucepan, combine the cherries, Kirsch, brown sugar, and 2 and a 1/2 teaspoons of the cornstarch. Place the pan over medium-high heat and bring to a simmer, stirring almost constantly, and cook about 8 minutes, or until the mixture starts to thicken. 
Reduce the heat to low and cook for 2 more minutes before removing from the heat. 
Transfer to a large heatproof bowl and stir in the cranberries, sugar, cinnamon, and remaining (2 Tablespoons) cornstarch. Mix well to evenly combine, then set aside to cool completely. 

Prepare the Bottom Crust:
Remove one disk of the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack. 
Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and – beginning from the center of the disc – roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
Carefully fold the dough in half and lay it across one side of a 9-inch pie pan, placing the seam of the dough in the center of the pan. 
Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see any visible air bubbles, gently burst them with a fork. 
Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. 
Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 20 minutes. 
Prepare the Lattice Crust:
Remove the second disk of the dough from the fridge and let it sit at room temperature for 15 minutes before you plan on rolling. Remember, dough that’s too cold will crack. 
Line a large baking sheet with parchment paper and set it aside until needed. 
Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and – beginning from the center of the disc – roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
Using a pizza cutter or pastry roller, slice the dough into 12 strips (the width of the strips should be just over an inch). Gently lay the strips on the prepared baking sheet, cover with plastic wrap, and refrigerate until needed, at least 20 minutes.