With its flaky, buttery crust and sweet‑tart cherry filling, this easy Homemade Cherry Pie Recipe delivers classic comfort in every bite!

Best Homemade Cherry Pie Recipe from Scratch!

My Grandma is the one that bakes the pies around here. She made this Easy Homemade Cherry Pie for you with cherries off my parents tree! I served up a slice of it with a scoop of vanilla ice cream for my husband after dinner and he started singing, “Cherry Pie,” by Warrant! #facepalm

Seasonal baking is my favorite – I love how produce is predictable and I know which month to expect it in. Each of their smells, whether fresh or baked, gets me excited all summer long!

Why this Recipe Works:

• The Crust Turns out Flaky, Not Tough – The combination of flour and Crisco mixed with cold water is key. The fat coats the flour, which prevents too much gluten from forming.
• The Filling Sets Perfect, Not Runny – Cornstarch thickens the cherry juices. When heated, it absorbs liquid and forms a gel-like structure.
• Balanced Structure – I love how this recipe balances crust, thickness of filling, and sweet/tart flavor, giving you a pie that looks great and tastes even better!

Ingredients You’ll Need to Make the Pie Crust:

• 2 cups Flour – Acts as the structure of the crust, forming the base and giving the dough shape through gluten development.
• 3/4 cup Butter Flavored Crisco – This is the ‘fat’ in your crust. It makes the crust flaky and tender by creating small layers as it melts during the baking.
• 1 tsp Salt – Enhances flavor and balances sweetness.
• 4 tbsp Cold Water – Brings the dough together and hydrates the flour. Keeping it cold helps the crust stay flaky, not greasy or dense.

And the Cherry Pie Filling:

• 4 cups Fresh Cherries (Pitted) – The star ingredient! The cherries provide flavor, juiciness, and natural sweetness/tartness of the pie.
• 1 cup Sugar – Sweetens the filling and draws out juices from the cherries, creating a syrupy texture.
• 4 tbsp Cornstarch – A key thickener. It absorbs liquid and turns the filling into a thick, sliceable consistency instead of runny.
• 1 tsp Lemon Juice – Adds brightness and enhances the cherry flavor by balancing sweetness with a subtle tartness.
• 1 tbsp Butter – Adds richness and helps create a smooth, flavorful filling.
• 3 tbsp Water – Helps dissolve sugar and activates the cornstarch so it can properly thicken the filling during cooking.

How to Make Pie Crust from Scratch

1. Preheat oven to 400 degrees.
2. Combine 2 cups flour, 3/4 cup butter flavored Crisco, and 1 tsp salt.
3. Gently stir in 4 tbsp cold water.
4. Divide mixture in half. Place first half on well floured surface and roll out with a rolling pin. Lightly place into a pie pan and gently press to form.
5. Place second half of mixture on well floured surface and roll out with a rolling pin. Set aside.

How to Make Fresh Cherry Pie Filling

1. Pit 4 cups cherries and combine 1 cup sugar, 4 tbsp cornstarch, 1 tsp lemon juice, 1 tbsp butter, and 3 tbsp water in a medium sauce pan. Stir frequently over medium heat until thickened.
2. Pour cherry pie filling into prepared pie pan over the crust.
3. Place second half of rolled out dough over top of the filling. Pinch edges together and trim off excess dough.
4. Put slits through top layer of crust.
5. Bake at 400 for 15 minutes.
6. Adjust the oven temperature to 375 degrees and bake for 30-45 more minutes. (The pie is done when the crust starts to turn golden brown.)

More Fruit Pie Recipes:

• Strawberry Rhubarb Pie
• The Best Apple Pie
• Blueberry Pie
• Fresh Rhubarb Pie