This is a from-scratch double-crust cherry pie with a fresh fruit filling thickened by cornstarch and brightened with lemon juice. The crust comes together by hand — no special equipment needed — and the whole thing bakes in about 50 minutes. If you have good cherries and a little patience while it cools, this pie is genuinely hard to beat.
Ingredient notes
- Fresh cherries: Bing cherries work well and are widely available, but any sweet-tart variety is fine. Avoid very soft or overripe fruit — it turns mushy in the oven and releases too much liquid.
- Cornstarch: This is the thickener here, not flour. Don’t swap them 1:1 — flour needs roughly twice the volume to do the same job and leaves a starchy taste.
- Cold butter in the crust: Temperature matters more than brand. Cut your butter into cubes and put it back in the freezer for 10 minutes before you start if your kitchen runs warm.
- Ice water: Fill a glass with water and a few ice cubes before you begin. Use the water, not the ice. Six tablespoons is usually enough; stop adding when the dough just holds together.
Why this recipe works
Two things drive the result here. First, chilling the dough discs for at least 30 minutes before rolling relaxes the gluten and keeps the butter cold in distinct pieces — those pieces create steam pockets as they melt in the oven, which is what gives you flaky layers rather than a tough shell. Second, the cornstarch-to-fruit ratio is calibrated for fresh cherries specifically. Fresh cherries hold more water than canned, so the quarter-cup of cornstarch is enough to set the filling to a sliceable consistency without making it gluey. Cutting vents in the top crust lets steam escape so that moisture doesn’t get trapped and soften the pastry from the inside.
What can go wrong
- Soggy bottom crust: If your filling is very juicy before it even goes in the oven, let the cherry mixture sit for 10 minutes after mixing, then drain off any pooled liquid before pouring it into the crust. Baking on the lowest oven rack also helps the bottom crust set faster.
- Filling runs out when sliced: The pie needs to cool for at least 2 hours, not just until it’s warm. The cornstarch continues to set as the temperature drops. Cut it too soon and the filling will be liquid.
- Crust shrinks away from the pan: This happens when the dough is stretched rather than laid in loosely. Press it gently into the pan without pulling, and let the excess hang over the edge before trimming.
- Top crust bubbles and cracks unevenly: Usually a sign the oven is too hot or the butter in the dough got too warm before baking. If the edges are browning fast but the center isn’t done, tent the pie loosely with foil after the first 30 minutes — skip the fancy foil collar, just lay a sheet over the top.
- Pale, dull crust despite egg wash: Make sure the egg wash reaches all the way to the crimped edges, and use milk rather than water in the wash — the extra fat helps browning. A second light coat halfway through baking also works.
Classic Cherry Pie
Equipment
- Pie pan
- Rolling pin
- Mixing Bowls
- Pastry brush
- Knife
Ingredients
Crust
- 2 ½ cups all-purpose flour preferably organic
- 1 teaspoon salt fine sea salt
- 1 tablespoon sugar granulated
- 1 cup unsalted butter cold, cut into cubes
- 6-8 tablespoons ice water
Filling
- 5 cups fresh cherries pitted
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 1 tablespoon butter cut into small pieces
Egg wash
- 1 large egg beaten
- 1 tablespoon milk
Instructions
- To make the crust, combine flour, salt, and sugar in a large bowl. Add cold butter cubes and work in with a pastry cutter or your hands until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (205°C). Roll out one dough disc to fit the bottom of your pie pan. Place in pan and trim excess.
- For the filling, combine cherries, sugar, cornstarch, lemon juice, and vanilla in a large bowl. Mix until cherries are evenly coated.
- Pour filling into prepared crust, dot with butter pieces.
- Roll out the second dough disc, place over filling, trim and crimp edges to seal. Cut slits to vent. Brush with egg wash made from beaten egg and milk.
- Bake for 50 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.
Notes
Tammy’s Tips
- For a deeper flavor, try using 1/4 cup almond flour in place of some all-purpose flour in the crust.
- Add a pinch of cinnamon to the filling for an aromatic twist.
Nutrition
Common questions
Can I use frozen cherries instead of fresh?
Yes, but thaw them completely and drain off the liquid before mixing with the other filling ingredients. Frozen cherries release significantly more water than fresh, so you may want to add an extra teaspoon of cornstarch to compensate.
Do I have to make the crust from scratch, or can I use store-bought?
Store-bought refrigerated pie dough works fine here. The filling and bake time stay exactly the same — just make sure your store-bought dough is cold when you roll it out.
How do I know when the pie is actually done baking?
Look for filling that is actively bubbling through the vents, not just steaming. A golden crust alone isn’t enough — if the filling isn’t bubbling, the cornstarch hasn’t fully activated and the pie will be runny when cut.
Can I make this pie a day ahead?
Yes, and it actually slices more cleanly the next day once fully cooled and set. Store it uncovered at room temperature for up to one day, or loosely covered in the refrigerator for up to three days.
If you liked this one
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- Southern Classic Pecan Pie
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