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Summery and fruity, classic cherry pie has the most flakey and buttery pie crust on the bottom and top and is filled with a delicious cherry-packed filling. |

Classic Cherry Pie

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  • Author: Sam | Ahead of Thyme
  • Total Time: 2 hours 40 minutes
  • Yield: 1 (9-inch) pie
  • Diet: Vegetarian


Summery and fruity, classic cherry pie has the most flakey and buttery pie crust on the bottom and top and is filled with a delicious cherry-packed filling.


For the pie dough:

  • 3 cups all purpose flour (360 grams)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed into 1/2-inch pieces
  • 8 tablespoons ice cold water

For the cherry pie filling:

  • 4 + 1/2 cups cherries, pitted and halved (2 lbs.)
  • 1/4 cup cornstarch (30 grams)
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons lemon juice, freshly-squeezed
  • 1 teaspoon lemon zest (or orange zest)
  • 2 tablespoons cold buttercut into 1/2-inch cubes
  • 1 egg, beaten (for egg wash)

For serving:


Make the Pastry Dough:

  1. In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for about 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
  2. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
  3. Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball.
  4. Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.

Make the Filling:

  1. In a large mixing bowl, combine pitted and halved cherries, cornstarch, sugar, cinnamon, lemon juice, and lemon zest, and mix together. Set aside for assembling.

Assemble the Pie:

  1. Preheat the oven to 400 F.
  2. Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into a 12-inch circle using a rolling pin.
  3. Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust.
  4. Slowly pour the cherry filling mixture into the dough-lined pie pan (make sure to not transfer any liquid from the bowl). Use a spatula to spread the filling evenly across. Discard any remaining liquid in the bowl. Add cold cubed butter on top of the cherry filling.
  5. Carefully place the second dough disc on top of the filling (this will form the top pie crust). Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together. Pinch them together with your fingers, along the entire edge of the pie, and crimp to seal.
  6. Use a knife to make 4 slits on top of the top pie crust for ventilation. Gently brush egg wash over the top crust and edges.
  7. If your oven has not preheated at this point, store the assembled pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

Bake the Pie:

  1. Transfer the cherry pie pan into the oven and bake in a preheated 400 F oven for 20 minutes, until the edges of the pie start turning golden brown. Reduce the oven temperature to 350F and bake for additional 40 minutes until the pie crust is golden brown. You might see the pie filling ooze out a little.
  2. Allow the pie to cool in the pan at room temperature for 1 hour before serving.
  3. Slice and serve with a scoop of vanilla ice cream.


Equipment used: mixing bowls, a food processor, plastic cling wrap, a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.

Fresh vs. frozen cherries: Fresh cherries are best when they are in season. You can use frozen cherries without even thawing first. Just throw them into the filling and continue with the recipe. Be sure to not transfer any liquid when transferring the filling into the pie.

How to make a jammier cherry filling: You can make a jammier filling by cutting the cherries into smaller pieces (quartered). The smaller the pieces, the easier it will be for them to become jammier.

How to store cherry pie: This pie will last for up to 5 days in the refrigerator. Loosely cover with aluminum foil or plastic cling wrap. You can also freeze it for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.

How to make a mixed berry pie: You can use this recipe to make a mixed berry pie with cherries, blackberries, raspberries, and blueberries. Just make sure the total amount of berries is 4 and 1/2 cups.

  • Prep Time: 40 minutes (+1 hour chill time)
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American