Everyone raves about Nathan's Never Fail and the Foolproof Pie Dough from Cooks Illustrated over on the Cooking forum. I tried the CI recipe once, but I'm pastry-challenged. I can make bread, but pie crust is another story.

Here is a link that might be useful: pie crust thread

Yes, Nathan's sounds good, though I've not used vinegar. The key to any pie crust, IMO, is lard. I tried without success for many years with butter, crisco, vodka, etc, because I thought lard was weird. Lard is the key. Delicate, flaky, delicious, and easy to handle. Definitely put the dough in the fridge for at least an hour before rolling, though.

For cherry pie, I always add a 2 tsps of Almond extract. That is what gives cherry pie it's characteristic taste. Sorry I can't provide a recipe...I'm not home right now. Every year we pick Door County cherries and freeze them for Thanksgiving and Christmas pies. Have fun!

I have a simple recipe that was my DH's Grandma's. It's a hit and everyone I have shared it with has adopted it for their own Thanksgiving tradition.

-2 cans sour (or tart) cherries, drained.
Very important - do not use sweet cherries or cherries in syrup.
-3/4 to 1 cup sugar
-1/4 cup flour
-1 tsp. almond extract
-few drops of red food coloring

Fold all ingredients together and put in pie crust. If you like, but not necessary, dot the top with a couple tablespoons of butter before putting on the top crust. Bake at 375 for 1 hour. Watch the crust for burning and use foil if necessary.

My only crust tip is to brush the top with milk and liberally sprinkle sugar. Makes the crust look beautiful and crunchy!