Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.

Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.

Combine the reserved cherry juice, sugar, cornstarch, salt and liquor in a large saucepan and bring to a boil. Reduce to a simmer and cook for a minute or two until slightly thickened. Stir in the cherries and cool to room temp.

Roll out one disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper and lay into the bottom of a pie plate. Trim the edges.

Pour the cherry filling into the prepared pie shell.

Roll out the other disc of dough to ⅛ inch thickness between lightly floured sheets of wax paper and lay over the cherry filling. Trim, fold over the edges and crimp. Cut a few slices in the top to vent. Brush with heavy cream or egg wash and sprinkle with sugar. Alternatively, make a lattice or decorative cut-out crust.

Place the pie on a lined baking sheet to catch any juices and bake at 400 degrees for about 50 mins - 1 hour or until the pie filling is bubbling and the crust is golden brown. If the pie begins to brown too quickly, cover loosely with foil.

Let the pie cool on a wire rack for several hours so the filling can thicken and set.