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How to Make Cherry Pie from Scratch

Name: How to Make Cherry Pie from Scratch
Yield: 8
Ingredients: 1 cup cold butter; 2½ cups flour; 1 tsp salt; 6-8 tbsp ice water; 6 cups fresh or thawed frozen cherries (pitted); ¾ cup sugar; ⅓ cup cornstarch; 1 tbsp lemon juice; ½ tsp vanilla extract; 2 tbsp butter; 1 beaten egg; 1 tbsp sugar

A proper cherry pie starts with cold butter cut into flour for the crust, fresh or frozen cherries tossed with sugar and cornstarch for the filling, and a hot oven that transforms it all into something worth the flour on your counter. The secret is keeping everything cold until it hits that 425-degree heat.

Total time: 4 hr 55 min
Hands-on: 30 min
Serves: 8
Difficulty: Medium

Ingredients

1 cup cold butter
2½ cups flour
1 tsp salt
6-8 tbsp ice water
6 cups fresh or thawed frozen cherries (pitted)
¾ cup sugar
⅓ cup cornstarch
1 tbsp lemon juice
½ tsp vanilla extract
2 tbsp butter
1 beaten egg
1 tbsp sugar

Step by step

Make the pie crust. Cut 1 cup cold butter into cubes. Mix 2½ cups flour with 1 teaspoon salt in a large bowl. Work the butter into the flour with your fingers or a pastry cutter until it looks like coarse crumbs with some pea-sized pieces. Sprinkle 6-8 tablespoons ice water over the mixture, one tablespoon at a time, mixing gently until the dough just holds together. Divide in half, shape into disks, wrap in plastic, and chill for at least one hour.
Prepare the cherry filling. Combine 6 cups fresh or thawed frozen cherries (pitted) with ¾ cup sugar, ⅓ cup cornstarch, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract in a large bowl. If using frozen cherries, drain any excess juice first. Let the mixture sit while you roll out the crust.
Roll out the bottom crust. On a floured surface, roll one disk of dough from the center outward, turning it quarter turns as you go. Roll it to about 12 inches across and ⅛ inch thick. Transfer to a 9-inch pie pan, letting it settle into the corners without stretching. Trim the overhang to about ½ inch beyond the rim.
Fill and top the pie. Pour the cherry mixture into the bottom crust and dot with 2 tablespoons butter cut into small pieces. Roll out the second disk of dough and place it over the filling. Trim the top crust to match the bottom, then fold the edges together and crimp with a fork or your fingers. Cut 4-5 steam vents in the top crust.
Bake the pie. Preheat oven to 425°F. Brush the top crust with beaten egg and sprinkle with 1 tablespoon sugar. Place the pie on a baking sheet to catch drips. Bake for 20 minutes, then reduce heat to 350°F and continue baking for 35-45 minutes until the crust is golden brown and filling bubbles through the vents. Cool completely before slicing, at least 3 hours.

Tips & troubleshooting

Keep your butter and water ice-cold. Warm fat makes tough, dense crust instead of the flaky layers you want.
Don't skip the cornstarch in the filling. It thickens the cherry juices as they cook so your pie won't be soupy when you cut into it.
Place a baking sheet under the pie to catch any overflow. Cherry juice burns on the oven floor and makes your kitchen smoky.
Let the pie cool completely before cutting. Hot cherry filling is molten and will run everywhere. Patience pays off here.

Variations

Lattice-top cherry pie. Cut the top crust into strips and weave them over the filling in a lattice pattern. This lets more steam escape and shows off the bright red cherries underneath.
Sour cherry pie. Use tart cherries and increase the sugar to 1 cup. The extra tartness cuts through the sweetness and makes each bite more complex.
Cherry crumb pie. Skip the top crust entirely. Mix ½ cup flour, ½ cup brown sugar, and 4 tablespoons cold butter into crumbs and sprinkle over the filling before baking.

Questions

Can I use canned cherries instead of fresh?: Yes, but drain them well and reduce the cornstarch to 3 tablespoons since canned cherries release less juice than fresh ones.
How do I know when the pie is done?: The crust should be deep golden brown and the filling should bubble actively through the steam vents. If the edges brown too quickly, cover them with foil strips.
Why is my bottom crust soggy?: Your oven might not be hot enough, or you didn't bake it long enough. Try blind-baking the bottom crust for 10 minutes before adding the filling, or place the pie on the bottom oven rack.
How long will the pie keep?: Cover and store at room temperature for 2 days, or refrigerate for up to 5 days. The crust will soften over time, but it still tastes good.