Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.

Add the shortening to the food processor and pulse once.

Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.

With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.

Divide the dough in half, wrap up one half and set aside.

Roll the other half of dough into a ball, press into a disc shape, and place in between two sheets of parchment paper.

Roll to a circle that is 1 1/2-2 inches larger in circumference than your pie dish.

Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges.

Trim dough around the edge of the pie.

Spoon the prepared and chilled cherry pie filling evenly into the dough lined pie dish.

Place the remaining half of the pie dough in between two sheets of parchment paper, press into a disc shape and roll to a thickness of 1/16".

Cut the dough into thin strips and cover the pie in a lattice pattern(or make any design of your choosing).

Cut off the pieces of lattice that hang over the pie crust.

Brush beaten egg over the top of the pie crust.

Bake on the middle rack of an oven at 375 degrees for 50-55 minutes, until the filling is bubbling and crust is golden brown. The center of the filling should be thick and gel-like.

Remove from oven and let cool.

Serve warm with a pour of cold heavy cream or with vanilla ice cream!