Divide the dough into thirty-two equal parts. Roll out sixteen portions ⅛ in/0.3 cm thick and line the pie pans. Reserve the remaining dough, wrapped tightly, under refrigeration.
Combine 9 lb/4.08 kg of the cherry juice with the sugar and salt in a saucepot over medium heat and bring to a boil.
Dissolve the clear gel starch in the remaining cherry ju