Sour Cherry Pie: A classic all-butter crust recipe


Sour Cherry Pie is a classic dessert that perfectly balances the tartness of the cherries with a buttery crust. This recipe will guide you through the process of making a delicious Sour Cherry Pie with an all-butter crust. With its sweet and tangy filling encased in a flaky crust, this pie is sure to please everyone

All-Butter Crust

To start, let's prepare the all-butter crust. The combination of butter and flour creates a tender and flaky crust that complements the sour cherry filling.

In a bowl, mix 300 grams (2 ½ cups) of all-purpose flour and ½ teaspoon of kosher salt.

Add 285 grams (20 tablespoons) of chilled unsalted butter, cut into cubes, to the flour mixture.

Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ¼ to ½ cup of ice-cold water and mix until the dough comes together. Be careful not to overmix.

Divide the dough into two and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.

Once chilled, roll out one disk on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and trim any excess.

Cherry Pie Filling

Now it's time to prepare the sour cherry pie filling. The combination of sour cherries, sugar, and a hint of almond extract creates a succulent and flavorful filling.

Place 1 kg (2.2 pounds or about 6 cups) of frozen sour cherries in a large bowl.

Add 200 grams (1 cup) of granulated sugar, 1 teaspoon of lemon juice, 25 grams (about 3 tablespoons) of cornstarch, ¼ teaspoon of almond extract, and ½ teaspoon of vanilla extract to the cherries. Gently mix until everything is well combined.

Assembling and Baking the Pie

Now that the crust and filling are ready, it's time to assemble and bake the pie.

Preheat your oven to 425°F (220°C).

Pour the cherry filling into the prepared pie crust.

Sprinkle the filling with 14 grams (1 tablespoon) of chilled unsalted butter, cut into cubes.

Roll out the second disk of dough and place it over the filling. Trim any excess and pinch the edges to seal the pie.

Brush the top of the pie with one beaten egg mixed with 1 tablespoon of water.

Sprinkle 1 tablespoon (about 12g) of granulated sugar on top of the pie.

Make a few slashes on the top crust to allow steam to escape during baking.

Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden and the filling is bubbling.

Let the pie cool for at least 2 hours before serving to allow the filling to set.


With its buttery crust and tangy cherry filling, the sour cherry pie is a delicious dessert perfect for any occasion. Follow this recipe to create a classic sour cherry pie that will have everyone coming back for seconds.