Lupin Free Cherry Pie with All-Butter Crust
Few desserts hit quite like a homemade cherry pie, and this one delivers on every level — a deeply golden, shatteringly flaky all-butter crust wrapped around a glossy, bubbling tart cherry filling that smells absolutely incredible as it bakes. The crust comes together with just flour, sugar, salt, butter, and ice water, so there's nothing unexpected hiding in the dough. Lupin flour has quietly crept into a surprising number of commercial pastry products and pie crusts as a protein booster, which makes store-bought options trickier to trust than you'd expect — baking from scratch here genuinely solves that problem. The filling is cooked down on the stovetop first with cornstarch and a touch of lemon juice, so it thickens beautifully and won't turn your slices into a soupy mess. A hint of almond extract in the cherries adds that subtle, almost nostalgic depth that makes people ask what your secret is. The two-stage bake — starting hot, then dropping the temperature — gives you that deep amber crust without scorching the edges. Let it cool fully before you slice and you'll be rewarded with clean, jewel-toned pieces that look as good as they taste.
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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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