BHA & BHT Free Cherry Pie with All-Butter Crust
Few things hit harder than a bubbling cherry pie with a shatteringly flaky, golden crust — and this one delivers exactly that. BHA and BHT are synthetic preservatives that sneak into a surprising number of store-bought pie crusts, shortening blends, and even some packaged pie fillings, making scratch baking the cleanest path forward. Here, the crust is built entirely from unsalted butter, flour, sugar, salt, and ice water — nothing hidden, nothing synthetic. The filling leans on tart cherries, cornstarch, fresh lemon juice, and a whisper of almond extract for that deep, jammy flavor that makes cherry pie so irresistible. Cooking the filling on the stovetop before it goes into the shell ensures the cornstarch activates properly, so every slice holds its shape instead of collapsing into a soupy mess. The two-temperature bake — starting hot, then dropping down — gives you a crust that's deeply golden without burning, with filling that bubbles up through the vents in the most satisfying way. Let it cool the full two hours and you'll be rewarded with clean, glossy slices that taste like the real, preservative-free deal.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ¼ tsp almond extract
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For assembly
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. You will likely need 6–8 tablespoons total.
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