Add the cold, diced butter and rub it into the flour with your fingertips until it resembles fine breadcrumbs. I used my stand mixer to do this.

Add cold water 1 tablespoon at a time until it just comes together.

Shape into a disc, wrap, and chill for 30 minutes.

Add frozen cherries, sugar, lemon juice, cinnamon (if using) and corn flour to a bowl.

Mix thoroughly until the cherries are evenly coated. Set aside.

Preheat your oven to 190°C fan bake.

Butter a 20cm pie plate.

Roll out half the pastry and line a pie dish. Chill the base for 20 minutes.

Pour in the cherry filling.

Roll out the remaining pastry and create a lattice top or full pie lid.

Trim edges and crimp.

Sprinkle the top of the pie with a little sugar.

Bake for 45 minutes to an hour, or until golden and cooked through. If the top is browning too fast. Cover the top of the pie loosely with some tin foil.

Cool for at least 20 minutes before slicing so the filling sets.