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There’s nothing quite like a homemade cherry pie from scratch—that golden, flaky crust cradling a thick, jammy, and perfectly sweet cherry pie filling. Whether you’re baking for the holidays, a summer gathering, or just a personal indulgence, learning how to make cherry pie at home is one of the most rewarding baking experiences.

Unlike store-bought versions, a from-scratch cherry pie gives you full control over the ingredients, flavor balance, and texture. This means no canned fillings, no pre-made dough—just fresh cherries, real butter, and a crust that shatters with every forkful. If you’re new to selecting the right fruit, check out the USDA’s guide to choosing fresh cherries to make sure you pick the best ones.

Crafting the perfect crust can be intimidating, but it’s far easier with the right approach. For a step-by-step breakdown of making flaky pastry at home, we recommend the King Arthur Baking pie crust guide, which simplifies the entire process for beginner and seasoned bakers alike.

Ingredients You’ll Need

Here’s what you’ll need to make this classic cherry pie completely from scratch:

For the filling:

4 ½ cups fresh pitted cherries (half halved, half quartered)
⅔ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 tablespoon cold unsalted butter (cubed)

For the pie crust:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter (cold and cubed)
6–8 tablespoons ice water

Extras:

1 egg (beaten with 1 tablespoon milk for egg wash)
Coarse sugar for topping (optional)

Recommended Tools

To streamline the pie-making process, have the following tools on hand:

Cherry pitter (a lifesaver for prep)
Rolling pin
Pastry cutter or pizza wheel
Glass pie dish
Slotted spoon
Small saucepan

The Best Cherries for Baking

The key to a standout cherry pie filling is the fruit. We suggest:

Dark sweet cherries – rich, deep flavor
Rainier cherries – bright and slightly tangy
Sour cherries – more traditional but require more sugar

If using frozen cherries:

Make sure they’re pitted
Do not thaw before mixing
Still reduce the juices for a thick filling

Making the Pie Crust

A buttery, flaky pie crust is half the magic of a great cherry pie. You can use all butter or a mix of butter and shortening. For this recipe, all-butter gives excellent flavor and structure.

Step-by-step:

In a large bowl, whisk together flour, sugar, and salt.
Cut in cold butter using a pastry blender or your hands until the mixture resembles coarse crumbs.
Gradually add ice water until the dough just holds together.
Divide into two discs, wrap in plastic, and chill for at least 2 hours.

Making the Cherry Pie Filling

This homemade cherry filling sets up beautifully and slices cleanly once cooled.

Instructions:

Mix cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract.
Let sit while rolling out the bottom crust.
Use a slotted spoon to add cherries to the crust, reserving the juices.
Simmer reserved juices in a small saucepan for 3–4 minutes to reduce.
Pour reduced juice over the cherry filling and toss gently.
Dot with cubed butter.

Assembling Your Cherry Pie

Roll out one dough disc and line a 9-inch pie dish.
Add the cherry filling as instructed.
Roll out the second disc and cut into strips for a lattice top or keep it whole and vent with slits.
Seal edges and crimp or flute.
Brush with egg wash and sprinkle coarse sugar if desired.

Baking Tips

To prevent a soggy crust and activate the thickening agents:

Preheat oven to 400°F (204°C)
Bake at 400°F for 20 minutes
Reduce temperature to 375°F (190°C) and bake an additional 30–40 minutes
Shield crust edges after the first 20 minutes if browning too quickly

Cooling and Serving

This part is crucial! Let the pie cool for at least 3–4 hours before slicing. If cut too early, the filling may run and lose its beautiful, thick texture.

Serve with:

Vanilla ice cream
Fresh whipped cream
A drizzle of cherry syrup for extra indulgence

Make-Ahead and Storage Tips

Want to plan ahead? Here’s how:

The dough can be made up to 5 days ahead and refrigerated or frozen for 3 months.
The baked pie keeps in the fridge for up to 5 days.
Freeze baked pie (wrapped tightly) for up to 3 months. Thaw overnight in the fridge.

Common Mistakes and Fixes

Runny filling – Usually from skipping the juice reduction step.
Soggy crust – Avoid by using a glass pie dish and reducing filling liquids.
Overbrowning – Use a pie shield after the first 20 minutes.

Fun Variations

Want to change it up?

Crumble topping instead of lattice
Mini hand pies for on-the-go treats
Cherry pie bars in a sheet pan
Gluten-free crust with almond or rice flour blend

Frequently Asked Questions

Do I need to pre-bake the crust?
No. Reducing the filling juice eliminates the need for blind baking.

Can I use frozen cherries?
Yes, just use them frozen and still reduce the juice.

Why is my filling watery?
Skipping the reduction or slicing too soon will cause this.

What’s a good thickener besides cornstarch?
Tapioca starch or flour can work, but adjust the ratios.

What’s the fastest way to pit cherries?
A cherry pitter is the best tool. You can pit 10–20 cherries per minute with one.

Final Thoughts

There’s something deeply satisfying about making a cherry pie from scratch—from pitting the cherries to weaving a perfect lattice crust. With fresh ingredients, simple techniques, and a little patience, you’ll create a dessert that’s both rustic and impressive. So roll up your sleeves, preheat that oven, and fall in love with the sweet reward of homemade baking.