This this recipe is for my award-winning cherry pie! The buttery, flaky crust, crunchy crumb topping and ooey-gooey cherry filling will have your guests wanting more!
There is something so wonderful about pie. It generates a feeling of comfort and family. When I think of baking a pie it’s usually in the Fall when the leaves are turning beautiful colors and the apples are ready for picking. It seems every year I have tried my hand at my own crust and pie filling with both successes and failures.
The first time I made this pie was for my first Thanksgiving at our home (now this is a whole post in itself!) and I wanted everything to be perfect. So, I tested more pie crust recipes in my attempt to make the perfect cherry and pumpkin pies. Everyone LOVED my pies so much no crumb was left unfinished. Now, last year I made this beauty for a work baking contest as a second entry since we were short on pies. And guess what, it won 1st place!!! So, I thought I’d share with you how I achieved a cherry pie that will disappear within minutes.
After the countless crust recipes, and I’ve experienced several, I believe these recipes to be the most reliable. I have experienced the too thick crust that comes out raw, the burnt thin crust, the crust that completely falls apart. I even attempted a gluten and dairy free crust! This I’m still working to perfect for my friends with allergies.
Anyhow, these scenarios can be very defeating but no fear! I’ve experienced these traumas for you!
Just follow my simple steps below! 🙂
Tools & Gadgets
- Pastry cutter or food processor fit with dough blade
- Mixing bowls
- Measuring cups
- 9 inch pie pan
Adapted from Paula Dean
This pie crust recipe will make two 9 inch pie crusts. (Will only use 1 for Cherry Pie below, can freeze extra crust to use at a later date)
- 2 ½ cups all-purpose flour
- ¼ teaspoon fine salt
- 3 tablespoons granulated white sugar
- ¼ cup vegetable shortening, cold
- 12 tablespoons butter, cold and cubed
- ¼ cup to ½ cup ice water
In a large mixing bowl, sift together the flour, salt and sugar.
Add the shortening and break it up with your hands as you start to coat it all up with the flour.
Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape.
Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.
Adapted from Peter Sterk
- 4 cups fresh or frozen tart cherries
- 1 to 1 ½ cups granulated sugar
- 4 tablespoons cornstarch
- ⅛ tablespoon vanilla extract
- 1 tablespoon granulated sugar, to sprinkle
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the vanilla extract and mix.
Return the mixture to the stove and cook over low heat until thickened, stirring frequently.
Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Crumble Pie Topping
Adapted from this Crumb Topping
- 1 cup brown sugar
- 1 cup all-purpose flour
- ¼ cup butter diced
In a medium bowl, mix together the sugar and flour.
Mix in butter with a fork until the topping is crumbly.
Set aside to top your pie before baking.
Making the Cherry Pie
Now is the best part! Putting all the components together to make your pie!
- 2-3 tablespoons flour, to roll out dough
- 1 ½ tablespoons butter, to dot filling
- ¼ cup butter, to dot top
- ¼ tsp butter, to spread around edge
- 1 tsp butter + 1 tsp flour OR baking spray, to prep pan
Preheat the oven to 375 degrees F.
Remove one half of the pie dough from refrigerator, let acclimate to room temperature approximately 5min so its workable.
Spray your pie dish with non-stick spray or butter and dust with flour. (I like to buy the baking spray which contains the the butter + flour)
Roll out onto a floured surface to fit into an 8 to 9-inch pan. *Tip: Roll out onto plastic wrap. Use plastic wrap to help peel crust off of counter and transfer to pie dish.
Press dough into pan to remove any air pockets. Use a knife to trim any extra dough over the edges.
Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust with butter.
Place crumble topping on top of cherry filling. Make sure to cover up to pie crust edging. (use about ¾ of crumble mixture) Dot with butter.
Bake for about 45-50 minutes until golden brown. Careful not to burn crust. *Cooking time may vary dependent on oven. If edge and top is golden proceed to step 9.
Remove from the oven and place on a rack to cool.
See that wasn’t so bad! Now you have a fail safe pie crust recipe to use for all your baking needs!!