Step 1

Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Use a pastry cutter or fork to combine or if using a food processor, pulse until coarse meal or small peas form.

Step 2

Slowly add ice cold water or cold buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Stir together.

Step 3

Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes.

Step 4

Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Roll it to at least a 13-inch diameter circle. Place on parchment paper lined (or lightly spray with non-stick cooking spray) baking sheet or round pizza pan.

Step 5

In a large bowl, combined pitted cherries, sugar, lemon juice, almond extract, and cornstarch and toss to coat the cherries. Once the cherries are completely coated, pour onto the center of the pie crust.

Step 6

Mound the fruit in the center of the dough, leaving a 1 1/2 inch border. Fold the dough up and around the mound of fruit. Pinch together to make a pleat. Brush the top of pleated dough with beaten egg and sprinkle with sugar.

Step 7

Heat oven to 375 degrees. Bake crostata until crust is golden brown and fruit is bubbling, about 40 - 44 minutes. Check often and use a spatula to lift the crostata and check the underside of crust. Let cool for 15 minutes. Serve with vanilla bean ice cream.