Preheat your oven to 425°F (220°C). Roll out your chilled pie crust on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, gently pressing it into the edges and trimming any excess dough.
In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, and lemon juice. Toss gently until the cherries are evenly coated and the mixture is slightly thickened and glossy.
Pour the cherry filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter to add richness and help thicken the juices as it bakes.
Trim any excess crust hanging over the edges and fold the top crust or lattice over the filling if desired. Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the crust with a beaten egg for a shiny, golden finish using a pastry brush, and place the pie on a baking sheet to catch any drips.
Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil or a crust shield.
Remove the pie from the oven and let it rest for at least an hour. This allows the filling to set up and makes slicing easier without the juices running everywhere.
Serve slices warm or at room temperature, enjoying the flaky crust paired with the luscious, ruby-red cherry filling. A scoop of vanilla ice cream makes a perfect accompaniment!
