Mini-Cherry Pies

In a food processor, add the butter to the flour mixture. Pulse until the mixture is crumbly, which should take about 30 seconds. With the processor running, gradually add 2/3 cup cold water in a slow, steady stream through the lid opening until the mixture forms a ball.

Flatten the dough into 2 disks, wrap them in plastic wrap, and refrigerate for at least 1 hour. While the dough chills, preheat your oven to 350 degrees.

On a lightly floured surface, roll out one pastry disk to a 1/8-inch thickness. Fit this dough into 12 (2-1/2-inch) mini pie plates and trim the dough around the edges. Freeze the pie shells until the dough is firm, about 10 minutes. Before baking, prick the bottoms and sides of the dough with a fork.

Bake the pricked pie shells until they're golden, which will take 6 to 8 minutes. Meanwhile, in a small bowl, combine the cornstarch and the remaining 2 tablespoons cold water, stirring until the mixture is blended into a smooth slurry.

In a large saucepan, combine the cherries, the cornstarch mixture, the remaining 1/4 cup granulated sugar, and the remaining 1/2 teaspoon salt. Cook this over medium heat, stirring occasionally, until the cherries are soft and the mixture has thickened.

Place another strip horizontally across the remaining vertical strips, keeping it as close as possible to the first horizontal strip. Continue to tightly weave one horizontal strip at a time into the vertical strips, working outwards from the center. Aim to create a lattice top of at least 2-1/2 x 2-1/2 inches for each mini pie.

Using a spatula, carefully transfer these lattice tops to the prepared pie plates. With a knife, trim the edges of the lattice. Gently press the edges of the lattice tops to seal them to the pie crust below.