Step 1

Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust.

Step 2

When it’s thawed enough, gently press it down trying not to crack it too much. It’s going to crack a little anyway. Don’t worry..

Step 3

Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking. (*see notes for make-ahead option)

Step 4

Place 1 pie crust in an ungreased 9-inch pie plate if no pan is provided. Press firmly against side and bottom.

Step 5

Heat your oven to 425°F.

Step 6

Sift the cornstarch into the cherry pie filling while mixing it in with a rubber spatula. Then, spoon the cherry filling into the bottom crust. Smooth out as needed with the rubber spatula.

Step 7

Top with the second crust. Crimp/Flute excess top crust together with bottom crust edge, pressing edges together to seal. Cut slits or shapes in the center of the top crust to vent the pie.

Step 8

Bake at 425 for 12-15 minutes. Then, remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil or a silicone pie shield to prevent excessive browning or burning. Then continue to bake for 20 - 25 minutes.

Step 9

Cool on a cooling rack at least 2 hours before serving.