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Cherry Pie

2025-07-21

Cherry Pie

Cherry pie is one of the most recognizable summer desserts: a crumbly, buttery crust sets off a sweet-tart, juicy filling, and the whole kitchen ends up smelling like fresh baking. The cornstarch in the filling keeps the juices from running everywhere when the pie is cut and helps it hold its shape even while still warm.

The key to good pastry is keeping the butter cold right up until it goes into the oven — that’s what gives the baked crust its flaky, crumbly texture. The dough shouldn’t be worked for long either; as soon as it comes together into a ball, it’s ready to chill.

The pie is good both warm and fully cooled, and it’s especially nice with a scoop of vanilla ice cream or a spoonful of whipped cream. If fresh cherries aren’t available, frozen ones work as a substitute — just thaw them first and drain off the excess liquid so the filling doesn’t turn out too watery.

Prep: 30 min Cook: 50 min Servings: 8 servings 320 calories per serving

Ingredients

Instructions

  1. Mix the flour with the salt and sugar, add the cold butter cut into cubes, and rub it in by hand until it forms fine crumbs.
  2. Beat in the egg and bring the dough together quickly into a ball without overworking it, then wrap it in plastic and chill for 30 minutes.
  3. While the dough rests, pit the cherries and toss them with the sugar, cornstarch, and lemon juice.
  4. Preheat the oven to 190°C (375°F).
  5. Divide the dough into two uneven pieces; roll out the larger one and line a pie dish with it, pressing it up the sides.
  6. Spoon the cherry filling into the crust along with any juice that has collected.
  7. Roll out the remaining dough and either cover the filling completely or cut it into strips for a lattice, then crimp the edges shut.
  8. Brush the top with beaten egg and bake for 45-50 minutes until golden, then let the pie cool completely before slicing.
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