Victoria’s Cherry Pie

Cherry Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Victoria’s Cherry Pie

Cherry pie is one of my favorite things to eat!  Homemade cherry pie is one of life’s treats!


2 ½ Cups Unbleached Flour (Plus More For Dusting)

3 Tablespoons Plus 1 Cup Sugar (Divided)

¾ Teaspoons Salt (Divided)

1 Teaspoon Ground Cinnamon

1 Cup (2 Sticks) Butter (Cut Into Small Cubes – Chilled)

7 Tablespoons Ice Water

2 Pounds Fresh & Pitted Cherries

3 Tablespoon Cornstarch

1 Tablespoon Milk

In a large bowl combine flour, 1 tablespoon sugar, ½ teaspoon salt and cinnamon.  Cut in the butter using a pastry cutter until butter is the size of small peas.  To ensure the butter is cold enough, chill in the freezer for a few minutes while you prepare the rest of the ingredients.  I you do not have a pastry cutter you can use two knives to cut in the butter.  Stir in the ice water with a fork just until combined and the dough holds together.  Form the dough into two 5 inch discs.  Cover and chill for 1 hour or until cold, but not completely firm. 

Preheat the oven to 400° F.  On a lightly floured surface, roll out one disc of dough into a 12 inch circle.  Transfer to a 9 inch pie pan.  In a large bowl, toss together cherries, cornstarch, 1 cup of sugar and the remaining ¼ teaspoon of salt.  Spoon the cherry mixture into the dough lined pan and set aside.  On the same lightly floured surface, roll out the remaining disc of dough into a 10 inch circle and cut into ½ inch wide strips.  Top the cherry mixture in the pan with the dough strips, weaving them in and out to make a lattice crust and then crimp the outside edge of the crust.  If you don’t want a lattice crust you can just make a normal top crust like I have done in the photo above.  Brush the crust all over with milk and sprinkle with the remaining 2 tablespoons of sugar.  Arrange on a baking sheet to catch any drips.  Yes, you will have drips so be sure to set the pie pan on the baking sheet.  I like to use a pie bird to let out the steam.  If you don’t have a pie bird  or pie vent then cut slits in the top crust (if you are not using a lattice crust).  Bake for 1 ¼ hours or until bubbly and golden brown.  Set aside to let cool before serving.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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