Step 1
In a food processor pulse flour and salt to combine. Add butter and pulse until the size of small peas. Add 6 tablespoons water and pulse 15 times. (If dough is still dry add more water 1 tablespoon at a time until dough just comes together.)
Step 2
Divide dough in half shape into discs wrap in plastic wrap and refrigerate at least 1 hour.
Step 3
Preheat oven to 425 degrees F.
Step 4
In a large bowl combine cherries stevia cornstarch and lemon juice.
Step 5
On a lightly floured surface roll half the dough into a 12-inch circle.
Step 6
Transfer to a 9-inch pie pan pressing gently into the corners. Trim edges so the dough hangs 1/4 inch over the sides. Refrigerate.
Step 7
Roll out the rest of the dough as above and cut into 3/4-inch wide strips.
Step 8
On a lightly floured cookie sheet place half the dough strips 1/2-inch apart then weave the remaining strips through them in a perpendicular alternating over under pattern.
Step 9
Remove crust from refrigerator and pour filling into it.
Step 9
Slide lattice off the cookie sheet directly on top of the pie.