Go Back Email Link
+ servings
Homemade Fresh Cherry Pie PIN

Homemade Fresh Cherry Pie

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 2 Pie Crusts
Author Creative Culinary


For the Pie Crust

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 8 Tbsp cold butter 1/2 cup, cut into 1/2-inch cubes
  • 8 Tbsp cold lard (1/2 cup) separated into several chunks
  • 6-8 Tbsp ice water

For the filling

  • 5 to 6 cups pitted cherries any variety, fresh or frozen
  • ½ to 1 cup granulated sugar depending on how sweet your cherries are; I used 3/4 cup for what I would have called average sweetness cherries
  • 2 tsp vanilla
  • ¼ cup cornstarch
  • Pinch of salt
  • 2 Tbsp 1 ounce butter cut into small pieces
  • 1 large egg lightly beaten
  • Sugar to sprinkle on top


  • To Make the Pie Crust
  • Mix flour and salt in food processor fitted with metal blade.
  • Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour resembles coarse cornmeal with butter bits no bigger than small peas, about 4 additional 1-second pulses. Turn mixture out into a medium-sized bowl.
  • Use your fingers to quickly sift through the mixture and if you find any really large chunks, just massage with some flour with your fingers to break it up.
  • Sprinkle 3 Tbsp of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add two more tablespoons of water and repeat. Continue adding 1 tablespoon at a time until a quick squeeze of the dough shows it is sticking togeether.
  • Divide dough into two and then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. I had better success using a pastry cloth than trying to roll it on my granite top but in either case, make sure you sprinkle counter/cloth with flour and flour your rolling pin.
  • To Make and Assemble the Pie
  • In a large bowl, toss together the cherries (if using frozen cherries, they should be frozen; do not thaw), sugar, cornstarch, and salt.
  • Let the cherry mixture sit for about 20 minutes if using fresh cherries, 60 minutes if using frozen cherries. (If your cherries have developed a lot of juice, you will need to cook the mixture in a saucepan on simmer until the sauce thickens, about 5 minutes; let cool.)
  • Remove your dough from the fridge. Roll one piece into a circle large enough to fill a 9-10" pie place and fit gently into plate. DO NOT stretch your dough!
  • Dump the cooled cherry filling into the crust-lined pie plate. Dot the top with the butter evenly over the filling and then make your lattice crust (See notes; easier than you think!)
  • Trim the dough, roll the edges under and crimp the edges with your fingers or a fork then lightly brush the entire surface of the pastry with the beaten egg. Sprinkle with some sugar; I love using large crystal sugar typically used for cake decorating.
  • Place the pie on a rimmed baking sheet lined with aluminum foil.
  • Bake the pie at 425°F (220°C) for 15 minutes. Turn the oven down to 375°F (190°C) and bake until bubbling, at least another 30 minutes (longer if using frozen cherries).
  • Let the pie cool slightly before slicing and serving.


Serving: 1grams