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Perfect Cherry Pie Recipe Easy Flaky Lattice Crust for Beginners

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A classic cherry pie with a tender, flaky lattice crust and a perfectly balanced sweet and tart cherry filling. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp granulated sugar (for crust)
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
  • 6–8 tbsp ice water
  • 5 cups fresh or frozen tart cherries, pitted
  • 1 cup granulated sugar (for filling)
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp almond extract (optional)
  • 1 tbsp unsalted butter, cut into small pieces (to dot on filling)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling on crust

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 tsp sugar, and 1 tsp salt.
  2. Add cold butter cubes and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized chunks.
  3. Sprinkle 6 tablespoons ice water over mixture a tablespoon at a time, mixing gently until dough just comes together; add up to 2 more tablespoons if needed.
  4. Form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  5. In a medium bowl, toss cherries with sugar, cornstarch, lemon juice, and almond extract; set aside to macerate.
  6. Roll one dough disc into a 12-inch circle on a floured surface and transfer to a 9-inch pie dish; trim edges leaving ½ inch overhang.
  7. Pour cherry filling into crust and dot with 1 tbsp butter pieces.
  8. Roll out second dough disc to 12-inch circle and cut into ½-inch strips.
  9. Lay half the strips parallel across the pie, then weave remaining strips perpendicular to create lattice; trim edges and fold overhang under itself, crimp edges.
  10. Brush lattice crust with beaten egg and sprinkle with coarse sugar.
  11. Place pie on baking sheet and bake at 400°F (200°C) for 20 minutes.
  12. Reduce oven temperature to 350°F (175°C) and bake for an additional 30-40 minutes until crust is golden and filling bubbles.
  13. Cool pie on a rack for at least 3 hours before slicing to allow filling to set.

Notes

Keep butter and water ice cold to ensure a flaky crust. Chill dough discs for at least 1 hour or overnight for best results. Tent crust edges with foil if browning too quickly. Use fresh or frozen tart cherries for best flavor. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, use plant-based butter and substitute egg wash with almond milk or coconut cream.

Nutrition

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

Find it online: https://juliamadeit.com/perfect-cherry-pie-recipe-easy-flaky-lattice-crust-for-beginners/