For the dough: Mix all the ingredients with 1 tablespoon of ice water. Mix until smooth and wrap in plastic. Chill for at least 2 hours.
For the filling: Rinse the cherries, remove the stems and pits. Stir the cherry juice with the cornstarch. Mix the cherries with the cherry juice and powdered sugar. Bring to a boil while stirring and allow to cool. Add the yolk and stir until cool.
Remove 1/3 of the dough and return to the refrigerator. Roll the remaining 2/3 of the dough between 2 layers of plastic wrap. Roll out to a 28 cm (approximately 11 inches) in diameter.
Remove the plastic and press the dough into a well-greased pie pan of 25 cm (approximately 10 inches) in diameter. Prick the bottom of the dough with a fork and cover with parchment. Fill with dried beans and bake in an oven at 180°C (approximately 350°F) for about 15 minutes. Remove from the oven and then remove the beans and parchment. Spread the cherry filling into the crust. Roll out the remaining dough and cut into thin strips. Arrange in a lattice on top of the pie. Bake again for about 20 minutes, until finished.