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!

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!

Homemade cherry pie with golden flaky crust on a plate

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.

Slice of homemade cherry pie with bright red cherry filling

How to Make Pie Crust from Scratch

Preheat oven to 400 degrees.

Combine 2 cups flour, 3/4 cup butter flavored Crisco, and 1 tsp salt.

Gently stir in 4 tbsp cold water.

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.

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

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.

Pour cherry pie filling into prepared pie pan over the crust.

Place second half of rolled out dough over top of the filling. Pinch edges together and trim off excess dough.

Put slits through top layer of crust.

Bake at 400 for 15 minutes.

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.)

Use Store Bought Pie Crust to Save Time – In place of the homemade crust, you can use store bought crust with this recipe for cherry pie filling!

Baking with Cherries – Fresh or frozen will work.

Add Sugar to Taste – Depending on how tart the cherries are, you may need to add sugar to the filling.

Watch the Crust – If the crust browns too quickly, cover the edges with aluminum foil or a pie shield so the filling can finish baking without burning crust.

Cool the Pie Before Slicing – Cooling is essential. Let the pie cool for 2-4 hours so the filling can fully set. Cutting too soon is one of the most common causes of a runny pie.

How to Store – Keep uncovered at room temperature for up to 3 days.