Have ready and refrigerated one batch of foolproof all-butter pie crust. 

Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.

Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!

Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. 

Cover the crust with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours. You may also freeze for up to 2 months

Have ready and refrigerated one batch of foolproof all-butter pie crust. 

Line a small baking sheet with parchment paper; set aside until needed. 

On a lightly floured work surface, roll out the pie dough into a 12-inch circle. 

In a small bowl, beat together the egg and water until well combined. Set aside until needed. 

Preheat oven to 425 degrees (F). 

Remove the crust and lattice strips from the refrigerator.

Using a rubber spatula, scrape the cherry pie filling into the pie crust shell. Top with cubes of butter. 

Lay 6 of the strips parallel on top of the filling, leaving about 1/2-inch between each strip. Fold back every other strip, then place another strip of dough perpendicular to the strips. Unfold the folded strips so they lay over the perpendicular strip. Continue this layering process, weaving the strips over and under each other.

Trim the edges of the strips, leaving about 1/2 inch overhang. Roll the excess dough up so it's tightly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust.

Brush the edges of the crust with the egg wash and sprinkle with sugar, if using. 

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees (F) and continue baking for 50 minutes, or until the crust is golden and the filling is bubbling.

Place pie plate on a wire rack and cool for at least 2 hours before slicing.