This Cherry Pie Recipe has all the summer vibes! Homemade buttery and flakey pie crust with a sweet cherry filling bursting with juiciness from baked cherries. Not only is the pie absolutely delicious, but it’s also so EASY to make!

Like Homemade Peach Crisp, this pie is best served warm with vanilla ice cream or whipped cream, and is the perfect summer treat.

Whole cherry pie missing a slice with two spoons

Homemade Cherry Pie

Nothing beats a homemade pie from scratch and this cherry pie is a keeper for sure! This butter pie crust is so easy to make and foolproof! The crust is so crispy and holds up well, yet is flakey and tender. When combined with the simple cherry filling, it’s a combination the whole family will love.

Cherry pies are the best when cherries are in season, just like a Peach Cobbler during peaches season.

piece of homemade cherry pie with ice cream on a white plate with a spoon with the whole pie in the background

Tips for How to Make Cherry Pie

  • Make sure that the butter is COLD! I like to cube the butter and put it back in the refrigerator until I am ready for it.
  • The water should be iced water, not room temperature water. To be sure your water is cold enough, add some ice cubes to the water and measure it from there.
  • Have the filling ready before you roll out the pie crust. You want to prepare the pie as quickly as possible.
  • While this is a fresh cherry pie recipe, you can easily substitute the fresh cherry filling for canned pie filling if desired.

Cherries in a pie crust

How to Make Cherry Pie Filling

This homemade cherry pie filling recipe is so easy to make. To make prep even easier you can pit the cherries in advance or use a cherry pitter! If you don’t have a cherry pitter, use a straw or chopsticks to remove the pits.

To make the filling:

  1. Remove cherry pits and cut about 1/3 of the cherries in half.
  2. Combine cherries, lemon juice, sugar, cornstarch (acts as a thickener), and a little bit of vanilla.

When using sweet cherries, add a 1/2 cup of sugar. If using sour or tart cherries, or you prefer a sweet cherry pie, feel free to add more sugar accordingly. If you prefer a more sour cherry pie, cut back on the sugar.

Can I Freeze It?

Yes! The cherry pie may be frozen before or after baking. Wrap tightly with plastic wrap. The pie will keep up to 3 months.

I can’t wait for you to give the best cherry pie recipe a try!

Deliciously Fruity Desserts

Whole uncut Cherry Pie in a glass pie dish
5 from 11 votes↑ Click stars to rate now!
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Homemade Cherry Pie Recipe

This cherry pie is absolutely delicious and it’s so EASY to make! Get ready to impress!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


Pie Crust

  • 2 ⅓ cups all purpose flour sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 sticks cold unsalted butter cubed (1 cup)
  • cup ice water

Cherry Pie Filling

  • 5 cups cherries pitted
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon vanilla extract

Egg Wash

  • 1 large egg
  • 2 teaspoons milk


  • 1 tablespoon coarse sugar optional


Pie Crust

  • In a large bowl, combine sifted flour, salt, and sugar.
  • Using a pastry cutter, mix the cold cubed butter into flour mixture until crumbly.
  • Slowly add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
  • Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).

Cherry Pie Filling

  • Pit the cherries. Cut about ⅓ of cherries in half (if desired). Combine with lemon juice, vanilla, sugar, and cornstarch.

Assemble Cherry Pie

  • Roll out the pie crust until about 12” circle and transfer into a 9” pie pan. Pat down the pie crust to lay evenly along the pie pan, with some crust hanging over the edges.
  • Add the pie filling into the pie crust.
  • Roll out the second pie crust. Create the desired design on the pie crust. Place on top of the pie filling.
  • Pinch together the leftover edges along the sides of the pie. Seal and flute the pie edges.
  • Brush the pie with egg wash and sprinkle with coarse sugar (if desired)
  • Bake in a preheated oven at 400°F for 30 minutes. Turn down heat to 350°F and bake for an additional 30-35 minutes. If the top of pie begins to brown and the bottom isn’t done baking, cover pie loosely with foil until the bottom is done baking.
  • Cool pie, slice and enjoy with vanilla ice cream or whipped cream.
5 from 11 votes

Nutrition Information

Calories: 279 | Carbohydrates: 62g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 300mg | Potassium: 238mg | Fiber: 3g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. In Europe. Don’t necessarily need metric. Can convert myself. But I don’t understand how much weighs a “stick” of butter? Would be helpful to at least give the weight of such expressions. Butter is not sold here by the stick.

    1. Hi Christina, Unfortunately, I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.

  2. This pie was delicious! I have an OXO cherry pitter which made it so easy! I always have trouble making pie crusts, but this one turned out great! Thank you for the recipe!5 stars

    1. Hi Jann, we haven’t tried this pie with frozen cherries but I think it should turn out fine! Let us know how it goes.