Cherry Pie Lattice Crust (Printable)
Flaky crust woven into a lattice encloses juicy cherries topped with sparkling sugar.
# What You 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:
01 - In a large bowl, combine flour, sugar, and salt. Cut in cold butter with 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 chill for at least 1 hour.
02 - In a large bowl, mix cherries, sugar, cornstarch, lemon juice, almond extract, and salt until well 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. Pour the 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. Trim and crimp edges.
05 - Beat the egg with milk. Brush lattice and edges with egg wash. Sprinkle with coarse sugar.
06 - Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce oven to 350°F and bake 30-35 more minutes until crust is golden and filling is bubbling.
07 - Let pie cool for at least 3 hours before slicing to allow filling to thicken.
# Expert Tips:
01 -
- The lattice crust looks impressive but is surprisingly forgiving for beginners
- Fresh cherries create that perfect balance of sweet and tart that canned versions never quite capture
02 -
- Cutting into a warm pie will cause the filling to run, no matter how tempting it looks
- Place a baking sheet under your pie to catch any sugary drips before they hit your oven floor
03 -
- Freeze cherries when they're at peak season for pies that taste like summer all year round
- The almond extract is optional but it adds that bakery-style depth everyone notices but cannot quite place