Cherry Pie Lattice Crust (Printable)

Juicy cherries paired with a flaky, buttery lattice crust topped with coarse sugar for a perfect dessert.

# What You'll Need:

→ Pie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1/2 tsp salt
05 - 6–8 tbsp 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 tbsp lemon juice
10 - 1/4 tsp almond extract
11 - 1/8 tsp salt

→ Assembly & Topping

12 - 1 egg
13 - 1 tbsp milk
14 - 2 tbsp coarse sugar

# How-To Steps:

01 - Combine flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, just until dough comes together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - Mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a large bowl until thoroughly combined. Set aside.
03 - Preheat oven to 400°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Press into the dish and trim excess dough. Pour cherry filling into the prepared crust.
04 - Roll out the second dough disk and cut into 10–12 strips, about 1/2 inch wide. Lay half the strips over the pie, evenly spaced. Fold back every other strip halfway, then lay a strip perpendicular. Fold strips back and repeat to weave a lattice pattern. Trim and crimp edges.
05 - Beat egg with milk. Brush lattice and edges with egg wash mixture. Sprinkle coarse sugar evenly over the top.
06 - Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake for 30–35 additional minutes until crust is golden brown and filling is bubbling.
07 - Allow pie to cool for at least 3 hours before slicing to ensure filling sets properly.

# Expert Suggestions:

01 -
  • The buttery crust shatters into delicate flakes with every bite
  • Fresh cherries create a filling that tastes like pure summer sunshine
  • The lattice top looks impressive but is actually forgiving to learn
02 -
  • Cold ingredients are nonnegotiable for flaky crust
  • The filling needs to bubble vigorously for the full baking time
  • Cutting the pie too soon will make the filling runny
03 -
  • Place a baking sheet on the rack below to catch drips
  • Shield edges with foil if they brown too quickly

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