Cherry Pie Lattice Crust

The smell of tart cherries bubbling through a lattice crust instantly transports me to my grandmother's porch, where she taught me that the perfect pie requires patience and cold hands. I've spent countless summers getting the lattice weave just right, learning that beauty matters as much as taste in baking.

Last July I made three of these pies for a neighborhood potluck, watching grown adults practically hover over the cooling rack. The best moment was when my neighbor's daughter asked if she could have the corner piece with the most crust.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation of everything, keep some extra for dusting your work surface
• 1 tsp salt: Essential for balancing sweetness and enhancing butter's natural flavor
• 1 tbsp granulated sugar: Just enough to help the crust brown beautifully
• 1 cup unsalted butter, cold: Cold butter is the secret to flaky layers, handle it quickly
• 6–8 tbsp ice water: Add gradually until dough just comes together, no more
• 5 cups pitted cherries: Fresh summer cherries are ideal, but frozen work perfectly in winter
• 3/4 cup granulated sugar: Adjust based on cherry sweetness, tart fruit needs more
• 1/4 cup cornstarch: This thickens the filling without masking the bright cherry flavor
• 1 tbsp lemon juice: Brightens everything and highlights the cherries' natural acidity
• 1/4 tsp almond extract: Optional but magical, it makes cherry flavor sing
• 1 egg, beaten: Creates that gorgeous golden sheen on the finished crust
• 1 tbsp coarse sugar: For sparkle and crunch on top

Instructions

Prepare the Crust:

Whisk flour, salt, and sugar in a large bowl, then cut in cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the top, tossing gently with a fork until the dough holds together when squeezed. Divide into two disks, wrap tightly, and refrigerate for at least one hour—this step is non-negotiable.

Make the Cherry Filling:

Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until every cherry is coated and the mixture looks glossy. Let it sit while you roll out the crust, giving the cornstarch time to start working.

Assemble the Pie:

Roll one dough disk into a 12-inch circle on a floured surface, folding it over your rolling pin to transfer it gently to your pie dish. Leave some overhang for crimping later. Pour in the cherry filling, mounding it slightly higher in the center.

Create the Lattice Crust:

Roll the second dough disk and cut it into strips. Lay half the strips across the pie, then carefully weave the remaining strips perpendicular to create that classic basket pattern. This part is easier than it looks—just lift alternating strips as you place each new one.

Finish and Bake:

Trim excess dough and crimp the edges with your fingers or a fork. Brush the entire lattice with beaten egg and sprinkle with coarse sugar for sparkle. Bake at 400°F for 20 minutes, then reduce to 350°F for 35 more minutes until the filling bubbles thickly in the center. Cool completely before slicing, at least two hours.

Save to Pinterest

My most memorable lattice disaster happened during my first attempt, when I accidentally wove the strips backward and ended up with something that looked like a spider web. We ate it anyway, and honestly, the imperfect version tasted just as sweet.

Making Ahead Like a Pro

The dough can be made up to three days ahead and kept wrapped in the refrigerator, or frozen for a month. You can also assemble the entire pie, freeze it unbaked, and pop it straight into the oven—just add about fifteen minutes to the baking time.

Cherry Wisdom

Fresh cherries vary wildly in sweetness, so always taste a few before adding sugar. If they're particularly tart, bump up the sugar to a full cup. Rainier cherries make a stunning pie but need more thickening since they're naturally juicier.

Serving Secrets

This pie needs those two hours of cooling time or the filling will slide everywhere when you cut it. Plan accordingly and maybe bake it the night before.

• Room temperature pie slices cleaner than cold
• Vanilla ice cream is non-negotiable for the full experience
• The leftovers actually taste better the next morning for breakfast

Save to Pinterest

There's something profoundly satisfying about pulling a gorgeous lattice pie from the oven, knowing you created something both beautiful and delicious from scratch.

Recipe FAQs

→ How do I achieve a flaky lattice crust?

Keep butter cold and use minimal water when mixing dough. Chill dough before rolling, then weave strips carefully for an even bake.

→ Can frozen cherries be used?

Yes, thaw frozen cherries fully and drain excess liquid to prevent a soggy filling.

→ What thickener is used for the cherry filling?

Cornstarch is used to thicken the cherry filling, ensuring a smooth, set texture after baking.

→ How long should the pie cool before serving?

Let the pie cool on a wire rack for at least two hours so the filling sets and slices hold shape.

→ What flavor enhances the cherry filling?

A touch of almond extract can be added to boost the natural cherry flavor without overpowering it.