In a bowl, mix 1½ cups flour with salt. Cut in the cold butter until crumbly, then add ice water one tablespoon at a time until the dough just comes together. Press evenly into an 8×8-inch baking dish and chill. (15 minutes ⏱️)

Preheat the oven to 350°F (175°C) while the crust chills. (5 minutes ⏱️)

Bake the chilled crust just until set but not browned, keeping it sturdy and flake-filled. (10 minutes ⏱️)

Stir the cornstarch into the cherry pie filling until smooth and glossy, then spoon evenly over the warm crust. (5 minutes ⏱️)

In a bowl, whisk together 1 cup flour, sugar, and baking powder. Stir in the milk, then the melted butter, creating a thick but pourable batter. (5 minutes ⏱️)

Gently pour the batter over the cherries, letting it settle naturally into rustic waves without spreading too much. (3 minutes ⏱️)

Bake uncovered until the topping is deeply golden and the cherries are bubbling around the edges. (40–45 minutes ⏱️)

Let the pie rest so it finishes setting and slices cleanly, revealing those beautiful layers. (30 minutes ⏱️)