Cherry Pie Lattice Crust (Print View)
Flaky golden crust envelops juicy, sweet-tart cherries in a traditional summer favorite.
# What You'll Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/8 teaspoon salt
→ Assembly
12 - 1 egg, beaten
13 - 1 tablespoon coarse sugar
# Step-by-Step Directions:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until cherries are well coated. Set aside.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk into a 12-inch circle. Fit into a 9-inch pie dish, leaving a slight overhang. Pour cherry filling into the crust.
04 - Roll out the second dough disk into a 12-inch circle. Cut into 3/4-inch wide strips. Lay half the strips horizontally over the filling, then weave remaining strips vertically to form a lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg, then sprinkle with coarse sugar if desired. Place pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F and bake an additional 35 minutes, until crust is golden and filling is bubbling. Cool on a wire rack for at least 2 hours before serving.
# Expert Suggestions:
01 -
- The balance between tart cherries and sweet crust hits that perfect summer dessert note
- Homemade lattice crust looks impressive but is actually forgiving once you get the rhythm
- This pie holds its structure beautifully while still delivering that juicy, fruit-filled first bite
02 -
- Cold butter and ice water are nonnegotiable for flaky crust dough that doesnt turn tough
- Let the pie cool completely before slicing or the filling will run everywhere
- A baking sheet underneath saves your oven from cherry juice overflow disasters
03 -
- Freeze your butter for 15 minutes before starting for easier cutting into flour
- Chill the assembled pie for 20 minutes before baking for the sharpest lattice definition