First, make the pie dough. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
In a large liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk. Refrigerate while you prep the rest of the ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
Remove the ice water mixture from the refrigerator. With the mixer on low, add 6 tablespoons of liquid from the ice water mixture in quick succession. Beat on low for 2 to 3 minutes, or until the dough clumps around the paddle and/or the sides of the bowl. If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.
Tip the dough out onto a lightly floured counter with the spatula. Quickly knead the dough into a rough ball. If making a double-crust pie, divide the dough in half with a bench scraper and shape each half into a rough ball (each should weigh about 11 ounces). Wrap each portion tightly in plastic wrap and flatten into a small disc. Refrigerate for at least 1 hour, preferably overnight. Then, make the canned cherry pie filling. Place a fine-mesh sieve over a medium, heavy-bottomed saucepan. Pour the canned cherries on top of the sieve so that their juices drain into the saucepan. Set aside the cherries (you’ll need them for later, so don’t throw them out!), and cook the juices, over medium-high heat, until reduced to ¼ cup. Lower the cooking temperature to medium and add the cherries, sugars, cornstarch, lemon zest, lemon juice, and salt. Cook, stirring frequently with a wooden spoon, for another 2 to 3 minutes, or until the cherries have released their juices and the mixture is thick and glossy. Use a rubber spatula to scrape into a medium glass bowl and cool completely before using in the pie. Now, make the pie's bottom crust. Remove one of the dough discs from the refrigerator and place on a lightly floured surface. Use a rolling pin to roll it into a 10- to 11-inch circle. If the dough is too hard to roll out, give it a few whacks with your rolling pin, rotating the disc after every whack to ensure that it flattens evenly.
Fit the bottom crust onto your pie pan. Transfer the dough circle onto your pie pan to make the bottom crust. Use kitchen shears to trim off any excess pie dough overhanging from the pan, making sure that the edge of the bottom crust aligns with the edge of the pan. Dust a fork with flour and press its tines into the dough all around the edges of the pan to seal the crust onto the pan.
Fill the bottom crust with the canned cherry pie filling. Use a rubber spatula to scrape the canned cherry pie filling into the bottom crust, spreading the filling evenly across the pan. Refrigerate the filled bottom crust while you make the pie's top crust. Make the pie's top crust. Remove the second dough disc from the refrigerator and follow the instructions above to roll it into a 10- to 11-inch circle. Use a floured cherry-shaped cookie cutter to stamp out shapes in the dough. Arrange on top of the canned cherry pie filling. Cover loosely with plastic wrap and freeze for 4 hours, preferably overnight.
Bake the pie. Position a rack in the lower third of the oven and preheat to 375°F. Line a sheet pan with parchment paper. Remove the frozen pie from the freezer, discard the plastic wrap, and place the pie in the center of the prepared sheet pan. Bake for 60 to 65 minutes, or until the crust is golden brown and the fruit juices are bubbling slowly in the center of the pie. Check the pie 45 minutes into the Bake Time— if the crust is browning too quickly, loosely cover the top of the pie with a sheet of foil.
Serve and store. Cool on a wire rack for at least 1 hour before slicing. Serve warm or at room temperature. The pie can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 days.