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A slice of pie on a white plate.

Classic Cherry Pie

This truly is a classic cherry pie. It has a super flaky crust, a not-too-sweet cherry filling, and a lattice pie crust topper. This easy pie can be made with fresh, frozen or canned cherries.
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 434kcal
Author Nina


  • one 9 inch pie dish


Pie crust

  • 2 cups all purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • cup shortening or lard chilled and cubed
  • 4 tablespoons milk cold
  • 4 tablespoons water cold

Cherry pie filling

  • cup sugar
  • 4 tablespoons corn starch
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • 5 cups cherries pitted
  • ½ teaspoon kirsch liquor

  • 1 tablespoon unsalted butter cut into 4 pieces
  • 1 tablespoon milk
  • 1 large egg
  • 1 tablespoon water
  • sugar for sprinkling on top of pie


  • Whisk the flour, sugar and salt together in a large bowl. Use a pastry knife or a fork to cut the shortening into the flour mixture. The shortening should be pea sized when done.
  • Mix the milk and water together in a measuring cup. Pour a bit at a time into the flour mixture, until the dough comes together. You may not need to use all of it.
  • Cut the dough into 2 pieces and flatten each one. Wrap each disc in plastic wrap and store in the refrigerator while you make the cherry pie filling.
  • To make the cherry pie filling, combine the sugar, corn starch, lemon juice, and salt in a large saucepan. Mix until cornstarch has dissolved, then add cherries. The cherries will slowly release their juices. Bring to a boil and stir constantly until thickened. Remove from heat and add in kirsch. Stir to combine and set aside.
  • Preheat the oven to 400°F and grease a 9-inch pie dish. Remove one of the pie dough discs to a floured worksurface.  Start in the middle of the disc and roll out up and down. Turn the dough a quarter turn with your hands and roll out up and down. Continue with the rolling and turning until you have a 12 inch diameter circle. Carefully place it into the prepared pie dish, using your fingers to smooth it out. Trim off any extra overhang with a knife.
  • Fill the pie crust with the filling and dot the top with butter pieces. Roll out the second dough disc on a floured work surface until you have a 12-inch diameter circle.
  • Use a pastry wheel or a knife and cut strips out of the dough, about 1 inch wide. Thread the strips over and under one another. Use milk to seal the edges of the strips onto the pie crust edges. Crimp or flute the edges of the pie crust. Brush the top of the pie with an egg wash and sprinkle sugar over top.
  • Place the pie onto a large baking sheet and bake for 20 minutes at 400°F and then turn the oven down to 375°F and bake for another 30-40 minutes. Remove the pie from the oven and let it cool on a wire rack for 2-3 hours so the filling sets up.
  • Store the cherry pie in the refrigerator covered for up to 3 days.


  1. Make sure you let the cherry pie cool for 2-3 hours. The filling will be too loose when it comes out of the oven. It needs time to set. If you like warm slices of pie, reheat a slice in the microwave.
  2. Don't skip the egg wash! It gives your pie a nice golden brown colour.
  3. If your crust is getting too brown, use a pie shield or tent with foil.
  4. Both the pie crust and the pie filling can be made ahead and stored in the refrigerator for up to 3 days.
  5. The baked and cooled cherry pie can be wrapped and frozen for up to 3 months. Thaw in the refrigerator. The pie crust and the pie filling can be frozen separately for up to 3 months.


Serving: 8g | Calories: 434kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 25mg | Sodium: 159mg | Potassium: 255mg | Fiber: 3g | Sugar: 29g | Vitamin A: 145IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg