In a medium bowl stir together flour and salt.
Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of water over part of the flour mixture; gently toss with a fork.
Push moistened dough to side of the bowl.
Repeat, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
Divide in half; form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
Roll dough from center to edges into a circle, 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pie plate without stretching it.
Trim bottom pastry to 1/2 inch beyond edge of pie plate.
Transfer cherry pie filling into pastry lined pie plate.
Roll remaining dough into a circle about 12 inches in diameter.
Cut circle into 1/2 inch wide strips.
Weave strips over filling in a lattice pattern.
Press ends of strips into bottom pastry rim.
Fold bottom pastry over strip ends; seal and crimp edge.
Brush top with milk and sprinkle with sugar.
Place pie on a baking sheet.
To prevent over browning, cover edge of pie with foil.
Bake in a 375° degree oven for 45 minutes, remove foil.
Bake for 15 to 20 minutes longer or until filling is bubbly and pastry is golden brown.
Cool on wire rack.