The BEST Cherry Pie Recipe isn’t just a dessert—it’s a celebration of sunshine, tradition, and sweet memories. Every summer, the smell of cherries bubbling in the oven would drift from my grandmother’s kitchen, promising something magical. She believed that a good cherry pie could bring people together, and she wasn’t wrong.
If you’ve been searching for The BEST Cherry Pie Recipe to make at home, one that works with both fresh and frozen cherries, this is it. This version is a nod to my grandmother’s timeless method, elevated for modern kitchens. Whether you’re baking with fresh market cherries or a frozen stash saved from peak season, this recipe guarantees a juicy filling and a buttery, flaky crust every time.
Why settle for an average pie when The BEST Cherry Pie Recipe delivers that golden crust, perfect thickness, and irresistible flavor in every slice? It’s the kind of pie that begs for seconds—and maybe a scoop of vanilla ice cream.
Craving more cherry magic? Explore cherry pie and dessert boards on Pinterest for inspiration or follow us on Facebook for more delicious homemade recipes. Your next favorite dessert might be just a scroll away!
In This Guide
Why This is the BEST Cherry Pie Recipe
What sets this apart from a classic cherry pie recipe? Let’s break it down:
- Lusciously Thick Cherry Filling: Say goodbye to runny pies! This recipe uses cornstarch and a key baking tip—bake until the juices are bubbling—to create a perfectly thick, sliceable cherry filling every time.
- Golden All-Butter Crust: Our easy, no-chill crust is made with just a handful of pantry staples. The result? A tender, flaky crust that wraps the filling in buttery perfection.
- Fresh or Frozen Cherry Friendly: Whether you’re working with sun-ripened summer cherries or frozen fruit from your freezer, this pie delivers rich, juicy flavor in every bite.
- Bright, Balanced Flavor: A splash of lemon juice, pure vanilla, and just a hint of almond extract (trust us—it’s optional but magical) elevate the sweetness of the cherries into something truly unforgettable.
It’s no wonder this pie stands proudly among the best fruit pies for holidays and summer picnics.
Tools & Prep Tips
Before you dive in, a few prep pointers to set you up for pie success:
- Cherry Pitting: A handheld cherry pitter is fastest, but in a pinch, a sturdy straw or chopstick does the trick.
- Pie Plate: A 9-inch deep-dish glass pie plate bakes evenly and shows off that golden bottom crust.
- Rolling Essentials: A floured surface, rolling pin, and optional pie weights (if pre-baking, though not required here) make crust assembly smoother.
Step-by-Step Instructions
A. Make the Cherry Filling
In a large bowl, combine:
- 6 cups sweet cherries (pitted)
- ⅔ cup sugar (adjust for tart cherries)
- ⅓ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp salt
Toss gently. Let sit while you prep the crust.
B. Make the All-Butter Pie Crust
In a large bowl, mix:
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (2 sticks) cold, unsalted butter, cubed
Use your fingers or a pastry cutter to blend until crumbly. Slowly drizzle in 6–8 tbsp ice water, mixing until dough holds together. Divide into two disks.
No chilling needed—but a quick 20-minute fridge chill helps with easier rolling.
C. Assemble the Pie
- Roll out one disk and fit into the pie plate. Pour in cherry filling and any juice. Dot with 1 tbsp butter.
- Top with lattice or full crust (cut slits if full). Seal edges.
- Brush with egg wash (1 egg + 1 tbsp milk) and sprinkle with coarse sugar if desired.
D. Bake to Perfection
- Preheat the oven to 400°F. Bake the pie for 20 minutes, then reduce the temperature to 350°F and continue baking for an additional 40 to 50 minutes, or until the filling is visibly bubbling through the vents or lattice.
- If the crust edges begin to brown too quickly, loosely cover them with foil to prevent burning.
- Once baked, allow the pie to cool at room temperature for at least 3 hours. This essential step lets the filling set properly, ensuring clean, delicious slices.
Ingredient Substitutions & Variations
Want to tweak it?
- Vegan Version: Use plant-based butter and flax egg (1 tbsp flaxseed + 3 tbsp water).
- Gluten-Free: Substitute crust with a 1:1 gluten-free flour blend.
- Flavor Shifts: Omit almond extract for more pure cherry flavor or try orange zest instead.
- Mini Treats: Make cherry hand pies or use this filling in galettes or tarts.
Using Frozen Cherries
Yes, this works beautifully with frozen cherries! Just:
- Thaw and Drain: Let them sit in a colander, then gently press to remove excess juice.
- Adjust Cornstarch: You may need 1 extra tbsp if cherries are particularly juicy.
Make-Ahead & Storage Tips
- Unbaked Pie: Wrap tightly and freeze up to 3 months. Bake from frozen (add 10–15 mins).
- Baked Pie: Room temp up to 8 hours, fridge for 3 days.
- Cherry Filling: Freeze in an airtight container for 3 months.
To reheat: warm slices at 300°F for 10–15 minutes.
Ingredient List
For the Filling:
- 6 cups sweet cherries (fresh or frozen)
- ⅔ cup sugar
- ⅓ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp almond extract (optional)
- 1 tbsp unsalted butter
For the Crust:
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter
- 6–8 tbsp ice water
Egg Wash:
- 1 egg + 1 tbsp milk
- Optional: coarse sugar for topping
Full Recipe Card
- Servings: 8
- Prep Time: 30 mins
- Bake Time: 60–70 mins
- Chill Time: 20 mins
- Total Time: 2 hrs 15 mins
Instructions:
- Prepare the cherry filling and let it sit to develop flavor.
- Mix the pie dough, divide into two disks, and roll out one to fit a 9-inch pie plate.
- Add the cherry filling along with any juices, and dot with butter on top.
- Top with the second crust (lattice or full), seal the edges, and brush with egg wash.
- Bake at 400°F for 20 minutes, then reduce to 350°F and continue baking until the filling is bubbling, about 40–50 minutes.
- Cool the pie for at least 3 hours before slicing to allow the filling to set properly.
Nutrition (per slice): 502 cal, 67g carbs, 25g fat, 5g protein, 32g sugar
Helpful Baking Tips for Perfect Cherry Pie
- Avoid Soggy Crust: No need to blind bake here, but use a glass dish for visibility.
- Prevent Spillover: Place a baking sheet under the pie.
- Check Doneness: Juices must bubble in the center—this ensures the filling is fully cooked and thickened.
Related Recipes
If you’re loving cherry season as much as we are:
- Cherry Cobbler Muffins for a fun handheld twist on classic cherry desserts
- This Cherry Vanilla Jam is another sweet way to enjoy cherry season
- Try these Easy Cherry Pie Bars for a crowd-friendly alternative to traditional pie
- Cool off with a refreshing scoop of Fresh Cherry Sorbet
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Explore cherry pie and dessert boards on Pinterest
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The BEST Cherry Pie Recipe with Flaky Butter Crust
- Total Time: 2 hrs 15 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Every summer, the sweet smell of cherries bubbling in the oven would drift from my grandmother’s kitchen, promising that something magical was underway. This pie is juicy, flaky, and a celebration of sunshine and family!
Ingredients
- 6 cups sweet cherries (fresh or frozen)
- ⅔ cup sugar
- ⅓ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp almond extract (optional)
- 1 tbsp unsalted butter
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter
- 6–8 tbsp ice water
- 1 egg + 1 tbsp milk
- Optional: coarse sugar for topping
Instructions
- In a large bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, almond extract (if using), and salt. Let sit.
- Mix flour, sugar, and salt in a bowl. Cut in cold butter until crumbly. Add ice water until dough forms. Divide in two disks.
- Roll out one disk into a pie plate. Fill with cherry mixture and dot with butter.
- Top with second crust (lattice or full with slits). Seal edges. Brush with egg wash and sprinkle sugar if desired.
- Bake at 400°F for 20 mins, then 350°F for 40–50 mins until bubbly. Cover crust edges if browning too fast.
- Cool for at least 3 hours before slicing.
Notes
Use fresh or frozen cherries. Thaw and drain frozen cherries well. Chill dough for easier handling. Use a glass pie plate for better visibility and even baking.
- Prep Time: 30 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 502
- Sugar: 32g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cherry pie, fruit pie, summer dessert, buttery crust