Preheat the oven to 180C/375F degrees.
Lightly butter a pie dish.
Remove the pastry from the fridge and cut into half.
Place one half on a sheet of parchment paper and cover it with another layer of parchment paper.
Roll out gently into a circle slightly larger than the pie dish.
Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
Spoon the cherry filling into the pie dish.
Take the second half of the dough and either repeat the rolling as above for a complete lid or roll out and cut into strips to make a lattice lid.
Bake for 40 minutes until the top of the pie is lightly golden and firm.