In a mixing bowl, combine flour, sugar, and salt. Add cold butter and mix until crumbly.

Gradually add ice water until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

In a large bowl, combine cherries, blueberries, sugar, cornstarch, vanilla, lemon juice, and salt. Mix gently to combine.

Preheat the oven to 375°F (190°C). Roll out the pie crust on a floured surface and fit it into the pie dish.

Pour the filling into the crust, spreading it evenly. Roll out the second crust and place it over the filling. Seal and cut slits for steam.

Bake in the preheated oven for 45 minutes or until the crust is golden and the filling is bubbling.

Allow to cool before serving to let the filling set.