Cut the cold butter into 1/2-inch cubes and place in the refrigerator for at least 10 minutes. Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter to the flour mixture. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the butter pieces are about the size of lima beans.

Add the ice water and use a rubber spatula to toss together. The dough will feel and look wet but that is okay.

Dump the dough onto a lightly floured surface and press the dough together. Use your fingers to press it out to a 6x4-inch rectangle with the short end facing you. Fold the top third towards the center and then fold the bottom third over the top half. Rotate the dough 90 degrees so the short edge is facing you. The edges won’t be smooth or completely even which is okay. If the dough is sticking to the work surface, add more flour.

Again, with your fingers press the dough out to. 6x4-inch rectangle. Fold the top third towards the center and then fold the bottom third over the top half. Press the dough together and shape it into a circle about 1-inch thick. We’re shaping it into a circle because we will roll it out into a circle for the pie.

For a 9-inch pie plate roll the dough until is it 1/8-inch thick and 12-13 inches round. Fold the dough in half and then half again so that you have a quarter. Place the dough in the pie pan with the corner of the dough at the center of the pan. Gently unfold the dough so the pie plate is completely covered, and the dough is overhanging the edges of the pie plate.

Trim the dough so that there is about a 1-inch overhang all the way around. Fold the dough under so that it rests on the edge of the pie plate. Crimp the dough using a fork or create your own design.

Refrigerate the prepared dough for at least 60 minutes or freeze it for 30 minutes.

Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.

Place the flour, sugar, and salt in a medium size bowl. Whisk the ingredients together until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.

Use the pastry blender to cut the butter into the flour mixture, until the butter is pea sized. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your thumb and first two fingers. Continue to do this until the butter is pea sized.

Cover the crumble with plastic and place it in the refrigerator and chill for at least 30 minutes. If not using the crumble the same day, place it in an airtight container (something with a lid) to keep it from drying out. The crumble can be made up to one week in advance and refrigerated in an airtight container.

Preheat the oven to 400°F. Place a half baking sheet in the oven while it is heating. The hot baking sheet will help ensure the bottom the crust browns.

Remove the pie shell and crumble topping from the refrigerator. Pour the cherries into the prepared pie shell. Take a small handful of the almond crumble, squeeze it together, then break it up as you spread it over the cherries. Repeat this step until all the crumble is used up. Leave the edges of the cherry filling slightly exposed so you can see the cherry filling when it starts to bubble up.

Place the in the oven on top of the half baking sheet. Bake the pie at 400°F for 15 minutes. Reduce the oven temperature to 350°F and don’t open the oven door. Bake the pie for 15 minutes then rotate the pie to ensure even baking.

Bake the pie for another 25-30 minutes until the crust is dark golden brown, and you see the filling bubbly up around the edges and breaking through the crumble in different spots. You will also see the center of pie rise as the filling expands. Check the pie crust after 30 minutes and If the crust starts to get too dark cover the edges of the crust with a pie shield.

Remove the pie from the oven. Place it on a wire rack and allow to cool completely (about 3 hours) before serving.

The pie can sit at room temperature for 2 days in a covered container (and for 1 day if the weather is hot and humid). Store the pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.