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Perfect Sour Cherry Pie Recipe Easy Flaky Lattice Crust Guide

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A nostalgic and fresh sour cherry pie featuring a perfectly flaky lattice crust and a sharp-sweet tart cherry filling, ideal for summer gatherings and potlucks.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 5 cups (about 700g) fresh pitted sour cherries
  • 1 cup (200g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on top)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together 2 ½ cups flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or food processor pulses to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just starts to hold together. Wrap the dough in plastic wrap and chill for at least 1 hour.
  2. Make the Cherry Filling: In a medium bowl, combine the pitted sour cherries, sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat. Set aside while you roll out the dough.
  3. Roll Out the Dough: Divide the chilled dough into two portions — about 2/3 for the bottom crust and 1/3 for the lattice top. On a lightly floured surface, roll out the larger portion into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to your pie dish, pressing gently into the edges. Trim any excess dough hanging over the sides.
  4. Fill the Pie: Pour the cherry filling into the crust, spreading evenly. Dot with small pieces of the 1 tablespoon butter.
  5. Create the Lattice Top: Roll out the smaller dough portion into a 10-inch circle. Cut into ½-inch wide strips using a sharp knife or pizza cutter. Lay half the strips parallel across the pie. Fold back every other strip, lay a strip perpendicular, then unfold the folded strips over it. Repeat with the remaining strips, weaving a lattice pattern. Trim excess dough and press the edges to seal.
  6. Finish and Bake: Whisk the egg and brush it over the lattice crust. Sprinkle with coarse sugar. Place the pie on a baking sheet and bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until the crust is golden and the filling is bubbling. Cover edges with foil halfway through if they brown too fast.
  7. Cool Before Serving: Let the pie cool on a rack for at least 2 hours to allow the filling to set.

Notes

Keep butter and water ice cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use foil or a pie crust shield to prevent edges from burning. Let the pie cool completely before slicing to avoid runny filling. Frozen sour cherries can be used if thawed and drained well. For vegan or gluten-free variations, substitute butter and flour accordingly.

Nutrition

Keywords: sour cherry pie, cherry pie, lattice crust, flaky pie crust, summer dessert, homemade pie, cherry dessert

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