Cherry Pie With Lattice Crust

Whisk 2½ cups (312 g) unbleached all-purpose flour, 1 Tbsp. sugar, and ¾ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt large bowl to blend. Add 1 cup (2 sticks) chilled unsalted butter, cut into ½” cubes, and rub in with fingertips until small pea-size clumps form. Add 5 Tbsp. ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and cover with plastic wrap. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Position rack in lower third of oven; preheat oven to 425°F. Whisk 1 cup sugar, 3 Tbsp. cornstarch, and ¼ tsp. kosher salt in medium bowl to blend. Stir in 5 cups whole pitted sour cherries or dark sweet cherries (about 2 lb. whole unpitted cherries), 1 tsp. fresh lemon juice (if using sour cherries) or 3 Tbsp. fresh lemon juice (if using dark sweet cherries), and ½ tsp. vanilla extract; set aside.

Roll out 1 dough disk on floured surface to 12” round. Transfer to 9” glass pie dish. Trim dough overhang to ½”. Roll out second dough disk on floured surface to 12” round. Using large knife or pastry wheel with fluted edge, cut ten ¾”-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with 2 Tbsp. (¼ stick) unsalted butter, cut into ½” cubes. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to ½”. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with 1 Tbsp. whole milk. Sprinkle lattice with remaining 1 Tbsp. sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie plate to wire rack and cool completely. Cut into wedges and serve with vanilla ice cream (if using).