Prepare pastry. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into plate. Trim pastry to 1/2 inch beyond rim of pie plate.
Roll remaining pastry to form a 10-inch circle. Cut into 1/2- to 3/4-inch-wide strips. (If you like, roll out pastry scraps; cut into shapes to top pie before baking.)
Thaw cherries, if frozen (don't drain). In a mixing bowl, toss together the cherries, the 1-1/4 cups sugar, the dried cherries, flour, and cardamom or nutmeg.
Transfer filling to pastry-lined pie plate. Weave pastry strips over filling to make a lattice. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge.
Brush pastry with milk and sprinkle with sugar. Cover edge of pie with foil. Place on baking sheet. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 20 to 30 minutes more or until crust is golden and filling bubbles. Remove and cool on a wire rack. Makes 8 servings.
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball.