In a large bowl mix pitted sour cherries and 100 grams of sugar. Let it rest while the pie crust is making.
The Pie Crust
Pulse flour and salt in a food processor to combine.
Add butter and pulse until the mix has the texture of breadcrumbs.
Add cold water over mixture. Pulse until become soft dough. Then dough is little crumbly but holds together when squeezed. If dough is too dry, add more 1-2 tablespoons water and pulse to combine.
Wrap dough in plastic and refrigerate for about 1 hour.
Make Sour Cherry Pie
Preheat the oven to 190℃ (375°F).
Take the dough out of the fridge. Cut one-third of it for the topping.
Roll out the rest dough and line the pie case with the dough.
Strain the cherries and arrange them in the pie. Sprinkle with 50 grams of sugar.
Roll out the rest dough and cut little flowers (or any form what you want). Cover the pie with the dough flowers.
Brush the top of the pie with milk and sprinkle with sugar.
Bake for 60 minutes, until golden brown.
Let it cool slightly.
Notes
The leftover sour cherry juice is a perfect drink but needs to dilute with water.In Hungary sour cherry pie is eaten by itself. But you can serve it with ice-cream, custard or cream.