Remove the first disc of dough from the refrigerator and allow to come to room temperature for about 5 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie dish. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1/2-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice.
Transfer the pie shell to the refrigerator while you roll out the second disc. Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 3-inch strips. I cut as many 3-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.) Fill your pie shell with the cherry filling.
Lay out 5 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions! Trim the edges of the strips, being sure to leave about 1-inch overhand.
Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust. Transfer to the freezer to chill for 15-30 minutes.