1/2cup1 stick cold unsalted butter, cut into cubes
1large egg yolk
1can of cherry pie filling
1egg for egg wash
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.
Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture.
Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.
Preheat oven to 375 degrees.
When you’re ready to roll out the crust, cut the dough into 2 pieces. From each piece cut out about 1/3 of the dough that's to be used for the lattice on top of the pie.
On a well-floured work surface, gently roll out each pie crust into about an 8-inch circle. Press together any spots that might tear. Carefully lift down and place into a 3 inch pie plate or ramekin. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers.
Fill each ramekin with half of the pie filling. With the remaining dough make a lattice on top of each pie then gently brush with the egg wash. This is what's going to give the pies a nice shiny golden crust.
Bake the pies for about 30 to 45 minutes, depending on the oven, or until golden brown.