Breastfeeding Friendly Cherry Pie with All-Butter Crust
Few things hit quite like a homemade pie with a shatteringly flaky, all-butter crust, and this tart cherry version delivers that in every single slice. The filling is built from real cherries — fresh or frozen — cooked down with lemon juice, a touch of almond extract, and just enough cornstarch to give you that glossy, jammy set without being gluey. For anyone navigating the postpartum season, it's genuinely reassuring to know exactly what's going in the dish: no mystery additives, no preservatives, just whole, recognizable ingredients from start to finish. The butter-based crust comes together with flour, salt, sugar, and ice water, so you're not relying on shortening or anything processed to get that gorgeous, golden result. Tart cherries bring a natural brightness that balances beautifully against the buttery pastry, and the lemon juice keeps the flavor lively rather than cloying. The two-stage bake — starting hot, then dropping the temperature — ensures the crust cooks through deeply while the filling bubbles up through the vents in the most satisfying way. Let it cool fully before slicing and you'll be rewarded with clean, beautiful wedges that are absolutely worth the wait.
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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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