Preheat the oven to 425 degrees F.

Combine the flour and salt in a large bowl.

With a pastry cutter, cut in the shortening until it resembles very small pieces.

Slowly add in the water, stirring in between additions.

Knead until a dough comes together remembering that less kneading is always better.

Separate the dough into two equal pieces.

Roll out one and place in a greased pie tin. Fill the pie with both cans of cherry pie filling.

Roll out the other dough and cut into strips to form a lattice crust or just place on top of the cherry filling and cut small holes to vent.

Lightly beat the egg whites with a fork and then brush the egg over the pie crust.

Lightly sprinkle with a handful of sugar.

Bake for 45-50 minutes or until the crust is lightly browned. If the crust is browning too quickly, cover with a tin foil tent.

Allow to completely cool before cutting into the pie.