For the Crust
1 ½ cups all-purpose flour
¾ tsp salt
2 Tbls sugar
½ cup cold butter, cut into small pieces
¼ cup ice cold water
For the filling
4 cups pitted sweet cherries
3 Tlbs sugar
1 ½ tsp cornflower
1 egg, beaten
In a medium bowl, mix together the flour, salt and sugar. Cut in butter with a pastry blender until pea sized crumbs.
Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
Preheat oven to 200°c. Mix the cherries with the sugar and cornflower.
Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.