Butter a 3-3/4 or 4-quart, deep baking dish. Preheat oven to 400 F.
For the crust:
In a large mixing bowl, cut vegetable shortening into the flour until mixture resembles coarse meal. Add ice water and mix to make stiff pie dough. Let rest 15 minutes.
Divide the dough into 3 parts, 1 part will need to be larger to cover the bottom and halfway up the sides of the casserole dish. Rollout the 3 parts of dough on a lightly floured surface.
Line the baking dish with the larger round of dough, patting the crust into the bottom and sides of the pan.
For the filling:
In a small bowl, combine the flour and warm water and stir until flour has dissolved to make a slurry. In a large mixing bowl, combine cherries with juice, sugar, salt, cinnamon, vanilla, and slurry. Stir well to combine.
Assembling the cobbler:
Pour half of the cherry mixture into the crust lined baking dish. Place one of the other two rounds of crust on top of the cherries, and crimp the bottom crust and top crust together. Using a fork, prick the top crust to create steam vents. Dot the top crust with butter and sprinkle with granulated sugar. Bake in preheated oven for 20-25 minutes. Crust will be light brown. Remove from oven.
Pour remaining cherry mixture over the top of the pie, and cover with the third round of crust, crimping against the sides of the baking dish. Using a knife, create 3 to 4 steam vents in the top crust. Dot crust with butter and sprinkle with sugar. Return the pie to the preheated oven and make for 10 minutes. Reduce the heat to 350, and bake an additional 15 to 20 minutes until crust is golden brown and filling is bubbling. Remove from oven and let rest 20 to 30 minutes.
Serves 10 to 12.