Cherry Pie Lattice Crust (Printable)
Sweet-tart cherries nestled in a golden flaky lattice crust, a timeless summer delight.
# What You'll Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 cup unsalted butter, cold and cubed
05 - 6-8 tablespoons ice water
→ Cherry Filling
06 - 5 cups fresh or frozen pitted cherries
07 - 3/4 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon almond extract
11 - 1/8 teaspoon salt
→ Assembly
12 - 1 egg, beaten for egg wash
13 - 1 tablespoon coarse sugar for sprinkling
# How to Make It:
01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl. Toss until cherries are evenly coated. Set aside while preparing crust.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk into a 12-inch circle. Fit into a 9-inch pie dish, leaving slight overhang. Pour cherry filling into the crust.
04 - Roll remaining dough disk into a 12-inch circle. Cut into 3/4-inch wide strips. Lay half strips horizontally over filling, then weave remaining strips vertically to form lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg, sprinkle with coarse sugar if desired. Place pie on baking sheet and bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake 35 additional minutes until crust is golden and filling bubbles. Cool on wire rack for at least 2 hours before serving.
# Expert Advice:
01 -
- The balance of tart cherries against a buttery flaky crust creates pure summer magic
- This lattice technique looks impressive but becomes surprisingly intuitive after your first attempt
02 -
- Cold butter and minimal handling create flaky layers, work quickly and chill when dough feels soft
- The filling must bubble thickly in the center or the cornstarch won't fully activate
03 -
- Place your pie dish on a preheated baking sheet for a crispier bottom crust
- If the edges brown too quickly, cover them with a foil ring