Begin by mixing the flour, sea salt, and sugar in a large bowl. It’s essential to blend these dry ingredients well for even flavor.

Next, add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Don’t worry if there are some larger chunks remaining; they’ll create nice flaky layers in your crust.

Slowly add the ice-cold water to the mixture, a tablespoon at a time. Stir gently with a fork until the dough begins to come together. You’re looking for a consistency that holds together but isn't sticky.

Once you've formed the dough, wrap it tightly in plastic wrap and refrigerate for at least one hour. This resting period allows the gluten to relax, which makes rolling out the dough much easier.

While the dough chills, preheat your oven to 425°F (220°C). Getting your oven ready in advance helps achieve that golden-brown crust we all love.

After the dough has chilled, divide it into two halves. Roll out one half on a lightly floured surface until it’s about ¼ inch thick. This will be your bottom crust.

Carefully transfer the rolled-out dough into a 9-inch pie dish. Trim any excess hanging over the edges, but leave enough to crimp the edges later.

Open your can of E.D.SMITH® Cherry Pie Filling. Pour it into the pie crust, spreading it evenly. Sprinkle the lemon zest and vanilla extract over the filling. This extra touch will enhance the flavor tremendously.

Now, repeat the rolling process with the second half of your dough. Place it on top of the filled pie. You can make slits in the crust for a decorative touch and allow steam to escape.

Press the edges of the top and bottom crusts together to seal the pie. Use your fingers or a fork to create a decorative edge if you’re feeling fancy.

Place your pie in the preheated oven and bake for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes. Look for a golden-brown crust and bubbling cherry filling.

Once baked to perfection, take it out and let the pie cool for at least 30 minutes, allowing the filling to set. Serve with your choice of ice cream, whipped cream, or simply on its own.