Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch pie)
Prep Time: 45 minutes (plus 2 hours 30 minutes chilling and cooling)
Cook Time: 55 minutes
Total Time: 4 hours 10 minutes

Quick Ingredients

2 1/2 cups (300 g) all-purpose flour
1 tbsp granulated sugar (for crust) + 1–1 1/4 cups (200–250 g) sugar (for filling)
1 tsp fine salt (crust) + 1/4 tsp salt (filling)
1 cup (226 g) cold unsalted butter, cubed
1/2 cup (120 ml) ice water + 1 tsp vinegar or lemon juice
6 cups pitted tart cherries (fresh or thawed frozen)
1/3 cup (40 g) cornstarch
1 tbsp lemon juice + 1 tsp lemon zest
1/4 tsp almond extract + 1/2 tsp vanilla extract
2 tbsp unsalted butter (for dotting)
1 large egg + 1 tbsp milk or cream (egg wash)
1 tbsp coarse or granulated sugar (for topping)

Do This

1. Make dough: Cut cold butter into flour, sugar, and salt; add ice water with vinegar until dough just comes together. Divide in half, wrap, and chill 1 hour.
2. Prepare filling: Toss cherries with sugar, cornstarch, salt, lemon juice/zest, vanilla, and almond extract. Let sit 10–15 minutes.
3. Roll bottom crust: On a floured surface, roll one disk to a 12-inch circle. Fit into a 9-inch pie dish, leaving overhang. Chill while you roll the top.
4. Roll top crust: Roll second disk to about 12 inches. Keep chilled on a parchment-lined sheet.
5. Assemble: Fill crust with cherries and juices, dot with butter, top with second crust. Trim, crimp edges, cut vents. Chill assembled pie 20–30 minutes.
6. Bake: Brush with egg wash, sprinkle sugar. Bake at 425°F (220°C) for 20 minutes, then at 375°F (190°C) for 30–35 minutes until deep golden and bubbling.
7. Cool completely 2–3 hours before slicing so the glossy cherry filling sets.

Why You’ll Love This Recipe

Classic, flaky double crust that shatters into buttery layers with every bite.
Juicy, tart cherries thickened just enough for a glossy, sliceable filling that is never gloopy.
Uses basic, familiar ingredients and clear steps that are friendly for home bakers.
Works beautifully with fresh or frozen tart cherries, so you can enjoy it year-round.

Grocery List

Produce: 6 cups pitted tart cherries (about 2 lb / 900 g unpitted), 1 lemon (for juice and zest)
Dairy: 1 1/8 cups unsalted butter (2 sticks + 2 tbsp), 1 large egg, 1 tbsp milk or cream
Pantry: All-purpose flour, granulated sugar, coarse sugar (optional), fine salt, cornstarch, vanilla extract, almond extract, vinegar (or extra lemon juice)

Full Ingredients

Flaky Double Pie Crust

2 1/2 cups (300 g) all-purpose flour
1 tbsp granulated sugar
1 tsp fine sea salt (or table salt)
1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
1/2 cup (120 ml) ice water, plus up to 2 tbsp more as needed
1 tsp apple cider vinegar or lemon juice (helps keep the crust tender)

Juicy Cherry Filling

6 cups pitted tart cherries (about 2 lb / 900 g unpitted; fresh or frozen and thawed)
1 cup (200 g) granulated sugar, plus up to 1/4 cup (50 g) more to taste if cherries are very tart
1/3 cup (40 g) cornstarch
1/4 tsp fine sea salt
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/2 tsp vanilla extract
1/4 tsp almond extract (optional but highly recommended)
2 tbsp (28 g) unsalted butter, cut into tiny pieces (for dotting over the filling)

Egg Wash & Finishing

1 large egg
1 tbsp milk or heavy cream
1 tbsp coarse sugar or granulated sugar, for sprinkling on top

Step-by-Step Instructions

Step 1: Make the flaky pie dough

In a large mixing bowl, whisk together the flour, 1 tbsp sugar, and 1 tsp salt. Add the 1 cup (226 g) of cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized chunks of butter still visible. Those visible pieces of butter are what give you flaky layers.

In a small bowl or measuring cup, combine the 1/2 cup ice water with the 1 tsp vinegar or lemon juice. Drizzle about 2/3 of this liquid over the flour-butter mixture. Toss gently with a fork, then add more water a tablespoon at a time, just until the dough starts to clump together when squeezed. It should be slightly shaggy and not sticky or wet.

Step 2: Bring the dough together and chill

Turn the mixture out onto a clean work surface. Gently press and gather the shaggy bits together using the heel of your hand, smearing just enough to bring it into a cohesive mass. Avoid kneading; you want to keep the butter pieces intact for maximum flakiness.

Divide the dough into two equal portions. Shape each portion into a flat disk about 1 inch thick. Wrap each disk tightly in plastic wrap or place in a sealed container. Chill in the refrigerator for at least 1 hour and up to 2 days. This resting time allows the flour to hydrate and the gluten to relax, making the dough easier to roll and helping it hold its shape in the oven.

Step 3: Prepare the glossy cherry filling

While the dough chills, prepare the filling. If using frozen cherries, make sure they are mostly thawed and drain off any excess liquid. You want 6 cups of pitted cherries either way.

In a large bowl, combine the cherries, 1 cup (200 g) sugar, cornstarch, 1/4 tsp salt, lemon juice, lemon zest, vanilla extract, and almond extract. Toss gently until all the cherries are evenly coated and there are no visible pockets of dry cornstarch. Taste one cherry; if your fruit is very tart, sprinkle in up to an additional 1/4 cup (50 g) sugar to balance it. Let the mixture sit for 10–15 minutes. During this time, the cherries will release some juices and the cornstarch will start to hydrate, which helps the filling thicken evenly in the oven.

Step 4: Roll out and fit the bottom crust

On a lightly floured surface, roll one chilled dough disk into a circle about 12 inches in diameter and roughly 1/8 inch thick. Rotate the dough every few rolls and dust lightly with flour as needed to prevent sticking. Try not to over-flour; excess flour can toughen the crust.

Carefully transfer the rolled dough to a 9-inch pie dish: either roll it loosely around your rolling pin and unroll into the dish, or fold it in quarters and unfold in the dish. Gently ease the dough into the corners, making sure it is snug against the sides without stretching. Leave any overhang; you will trim it later. Place the lined pie dish in the refrigerator while you roll the top crust so the dough stays cold.

Step 5: Add the cherry filling and top crust

Roll out the second dough disk to another 12-inch circle for the top crust. If your kitchen is warm, you can place the rolled top crust on a parchment-lined baking sheet and refrigerate it for a few minutes while you assemble the filling.

Remove the prepared pie dish from the refrigerator and spoon in the cherry filling, scraping in all of the juices from the bowl. Spread the cherries into an even layer. Dot the top of the filling with the 2 tbsp of small butter pieces.

Lay the second rolled crust over the cherries. Trim both crusts so there is about 1 inch of overhang all around. Fold the top and bottom crust edges together underneath themselves to create a thicker edge that sits on the rim of the pie plate. Crimp the edge using your fingers or a fork to seal. Using a sharp knife, cut 4–6 slits in the top crust to allow steam to escape. For a decorative touch, you can also cut a small X or a few leaf-shaped vents in the center.

Step 6: Chill, egg wash, and bake until golden and bubbling

Place the assembled pie in the refrigerator for 20–30 minutes while you preheat the oven. This quick chill helps the crust firm up, which improves flakiness and reduces shrinking.

Position an oven rack in the lower third of your oven and place a rimmed baking sheet on the rack to catch any potential drips. Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the egg and 1 tbsp milk or cream to make the egg wash. Remove the chilled pie from the refrigerator, brush the top crust and crimped edges lightly with the egg wash, and sprinkle with 1 tbsp coarse or granulated sugar for sparkle and crunch.

Set the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Without opening the oven for too long, reduce the temperature to 375°F (190°C) and continue baking for 30–35 minutes more, until the crust is a deep golden brown and the cherry juices are bubbling thickly through the vents in the center.

If the edges of the crust begin to brown too quickly before the center is done, cover the rim loosely with strips of aluminum foil or a pie shield during the last 15–20 minutes of baking.

Step 7: Cool completely, then slice and serve

Remove the pie from the oven and place it on a wire rack. The filling will still be bubbling and look quite loose at this stage. Resist the urge to cut into it right away. Let the pie cool at room temperature for at least 2–3 hours. As it cools, the cornstarch will set the juices into a glossy, sliceable filling that holds together beautifully when cut.

Once cooled, slice with a sharp knife, wiping the blade between cuts if necessary for the neatest slices. Serve on its own, or with softly whipped cream or a scoop of vanilla ice cream.

Leftover pie is wonderful at room temperature or slightly warmed in a low oven. Enjoy the contrast of the buttery, flaky double crust against the bright, tart cherry filling in every bite.

Pro Tips

Keep everything cold. For the flakiest crust, keep your butter, water, and even flour cold. If your kitchen is warm, chill your mixing bowl and rolling pin too.
Do not overwork the dough. Stop mixing as soon as the dough holds together. Overworking develops too much gluten and can make the crust tough instead of tender.
Use the lower oven rack. Baking the pie on the lower rack (on a preheated baking sheet) helps ensure the bottom crust cooks through and turns golden instead of soggy.
Wait for visible bubbling. The filling should bubble in the center of the pie, not just at the edges. That is your sign that the cornstarch has fully activated and the filling will set properly.
Cool completely for clean slices. It is tempting to serve while hot, but cooling time is what transforms the filling from runny to glossy and sliceable.

Variations

Cherry-Almond Crumble Top: Use the same bottom crust and filling, but instead of a top crust, make a crumble with 3/4 cup flour, 1/2 cup brown sugar, 1/2 cup oats, and 6 tbsp melted butter plus 1/4 tsp almond extract. Sprinkle over the cherries and bake as directed.
Mixed Berry Cherry Pie: Replace 2 cups of the cherries with mixed berries (such as blueberries and raspberries). Increase cornstarch slightly to 6 tbsp (about 50 g) to account for the extra juices.
Lattice Top: Instead of a full top crust, cut the rolled top dough into 3/4-inch strips and weave into a lattice pattern. This allows more moisture to evaporate, yielding an extra-thick, jammy filling and a beautiful presentation.

Storage & Make-Ahead

The fully baked pie can be kept, loosely covered, at room temperature for up to 24 hours. After that, store it covered in the refrigerator for up to 3 more days. To serve leftovers warm, heat slices in a 300°F (150°C) oven for 10–15 minutes.

For make-ahead, you can prepare the pie dough up to 2 days in advance and keep it refrigerated, or freeze it (well-wrapped) for up to 2 months. Thaw frozen dough overnight in the refrigerator before using. You can also assemble the entire pie, unbaked, and freeze it solid; wrap tightly and freeze for up to 2 months. Bake from frozen at 425°F (220°C) for 25 minutes, then at 375°F (190°C) for 35–45 minutes, until deeply golden and bubbling.

Nutrition (per serving)

Estimated for 1 of 8 slices (values will vary based on exact ingredients and serving sizes): about 450 calories; 22 g fat; 12 g saturated fat; 60 g carbohydrates; 3 g fiber; 28 g sugars; 5 g protein; 260 mg sodium.

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