Cherry Pie Lattice Crust (Printable)
Flaky golden lattice crust pairs with sweet-tart cherries for a delicious summer treat.
# What You'll Need:
→ Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp granulated sugar
04 - 1 cup unsalted butter, cold and cubed
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
12 - 1 egg, beaten
13 - 1 tbsp coarse sugar
# How-To Steps:
01 - Whisk 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 well coated. Set aside.
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 a slight overhang. Pour cherry filling into the crust.
04 - Roll out 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 a lattice pattern.
05 - Trim and crimp edges to seal. Brush lattice and edges with beaten egg and sprinkle with coarse sugar. Place pie on a 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 is bubbling. Cool on wire rack for at least 2 hours before serving.
# Expert Suggestions:
01 -
- The contrast between tart cherries and that buttery, golden crust hits every single craving spot
- Your kitchen will smell like pure heaven while this bakes
02 -
- Warm pie is tempting but waiting for it to cool completely is the difference between a perfect slice and a runny mess on your plate
- Always bake on a baking sheet because cherry pie bubbles over aggressively and cleaning burnt sugar off your oven floor is nobody's idea of fun
03 -
- Freeze your butter for 15 minutes before starting to ensure those perfect flaky layers
- If the edges brown too quickly, tent them with foil for the last 15 minutes of baking