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Cherry Pie with Flaky Crust Recipe
Ash Tyrrell

Cherry Pie with Flaky Crust Recipe

I’ve always loved baking pies, and recently I made this cherry pie with a flaky crust that completely stole my heart. The moment I took it out of the oven, the sweet aroma of cherries and buttery crust filled my kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – I like sifting it first to make the crust extra light and flaky.
  • 1 teaspoon salt – enhances the buttery flavor of the crust.
  • 1 tablespoon sugar – just a touch for flavor balance in the dough.
  • 1 cup unsalted butter cold and cubed – cold butter creates those amazing flaky layers.
  • 6 –8 tablespoons ice water – add gradually to bring the dough together without melting the butter.
  • 4 cups fresh or frozen tart cherries pitted – I prefer fresh for a natural tang, but frozen works too.
  • 1 cup granulated sugar – adjust depending on how sweet your cherries are.
  • 3 tablespoons cornstarch – helps thicken the cherry filling so it’s not runny.
  • 1 tablespoon lemon juice – brightens the cherry flavor beautifully.
  • 1 teaspoon vanilla extract – adds depth and richness to the filling.
  • 1 egg beaten – for brushing on the crust to get that golden, shiny finish.

Method
 

  1. I start by mixing flour, salt, and sugar in a large bowl. Then I cut in the cold butter until the mixture looks like coarse crumbs. I slowly add ice water and gently knead just until it comes together, keeping the dough cold for flakiness.
  2. While the dough chills, I combine cherries, sugar, cornstarch, lemon juice, and vanilla in a bowl. I make sure the cornstarch is fully mixed so the filling thickens nicely while baking.
  3. I divide the dough into two discs, then roll one out for the bottom crust and place it in the pie pan. Rolling evenly ensures a sturdy base that won’t tear when adding the filling.
  4. I pour the cherry mixture over the bottom crust, then carefully place the second rolled-out dough on top. I crimp the edges to seal in the filling and cut a few small slits on top for steam to escape.
  5. I brush the top with a beaten egg for a shiny golden finish. The pie goes into a preheated oven at 400°F (200°C) for about 50 minutes until the crust is beautifully golden and the filling is bubbly.
  6. I let the pie cool for at least 2 hours before slicing. This allows the filling to set so you get clean, perfect slices every time.

Notes

  • I always chill the dough before rolling to prevent shrinking.
  • I use a mix of fresh and frozen cherries if fresh ones aren’t fully in season.
  • Brushing the top with egg wash ensures that gorgeous golden color.
  • If the edges brown too fast, I cover them with foil halfway through baking.
  • I avoid overmixing the filling to keep the cherries intact.