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Perfect Homemade Cherry Pie Recipe Easy Flaky Lattice Crust Guide

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A classic cherry pie with a flaky lattice crust that is quick and easy to make, perfect for family gatherings and special occasions. This recipe balances tart cherries with a sweet glaze and a golden, crisp crust.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 5 cups (about 700g) fresh or frozen tart cherries, pitted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon coarse sugar

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Drizzle in 6 tablespoons of ice water one tablespoon at a time, tossing gently until dough starts to come together. Add more water if needed but do not overhydrate.
  3. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. In a medium bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Stir gently and let sit.
  5. Roll out one dough disc into a 12-inch circle and place in a 9-inch pie dish, trimming edges to 1/2-inch overhang.
  6. Pour cherry filling evenly into crust.
  7. Roll out second dough disc into 12-inch circle. Cut into 1/2-inch strips and weave lattice over filling. Trim edges to match bottom crust.
  8. Fold bottom crust edges over lattice and crimp to seal.
  9. Brush lattice and edges with beaten egg and sprinkle coarse sugar on top.
  10. Preheat oven to 400°F (204°C). Bake pie for 20 minutes, then reduce heat to 350°F (177°C) and bake for 35-40 minutes until filling bubbles and crust is golden. Shield edges with foil if browning too fast.
  11. Cool pie on wire rack for at least 3 hours before slicing.

Notes

Keep dough and butter cold for flaky crust. Chill dough for at least 1 hour before rolling. Use fresh or well-drained frozen cherries to avoid watery filling. Shield pie edges with foil if browning too quickly. Let pie cool completely before slicing for clean pieces.

Nutrition

Keywords: cherry pie, homemade pie, lattice crust, flaky crust, dessert, easy cherry pie, classic pie, fruit pie

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