Method

• 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