Instructions: Prepare the crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces.
Prepare the filling: Preheat your oven to 400°F (200°C).In a large bowl, combine the pitted cherries, sugar, cornstarch, almond extract (if using), and lemon juice. Toss until the cherries are evenly coated.
Roll out the crust: On a lightly floured surface, roll out one disc of the chilled dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
Assemble the pie: Pour the cherry filling into the prepared pie crust, spreading it out evenly. Dot the top with small pieces of butter.
Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours before slicing and serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.