Begin by preparing your pie crust. If you’re using store-bought crust, simply unroll it and gently press it into your pie dish. For homemade crust, roll out the dough on a lightly floured surface until it's about 12 inches in diameter. Gently place it into your pie dish, ensuring the edges are evenly aligned. Refrigerate the crust while you prepare the filling to help it hold its shape during baking.

In a large bowl, mix your fresh tart cherries, granulated sugar, cornstarch, lemon juice, and a pinch of salt. Stir everything gently to ensure the cherries are evenly coated with the sugar and cornstarch mixture. The cornstarch will help thicken the filling, while the sugar enhances the natural sweetness of the cherries. This is the crucial step where the ideal harmony of sweet and tart flavors comes together.

After the crust has chilled, take it out of the refrigerator and pour the cherry filling into the prepared crust. Spread the cherries out evenly, making sure every corner is filled with those juicy cherries. Dot the filling with small pats of butter to add a rich, silky texture to the pie as it bakes.

If you’re preparing a double-crust pie, roll out the second dough portion and lay it over the filled pie. Trim off any extra dough and pinch the edges together to seal. Remember to make a few slits in the top crust to let steam escape during baking. If you're in the mood for something a little different, you can skip the top crust and add a streusel topping for a crunchy twist!

Preheat your oven to 375°F (190°C). Set the pie on a baking sheet to catch any spills, then bake for 45 to 50 minutes, or until the crust turns golden brown and the filling bubbles. If the crust edges start to brown too fast, shield them with aluminum foil to avoid burning.

Once the pie is baked, remove it from the oven and allow it to cool for at least one hour before serving. This gives the filling time to set and makes slicing much easier. The wait might be a little tough, but trust me—it’s worth it!