Mustard Free Cherry Pie with All-Butter Crust
Few things signal a truly from-scratch kitchen moment like a bubbling, golden-crusted cherry pie cooling on the counter. The filling is built from tart cherries cooked down with sugar, cornstarch, lemon juice, and a hint of almond extract ā a combination that delivers that deep, jammy flavor with just enough brightness to keep it from being cloying. The all-butter crust is the real star, made by working cold butter cubes into flour until you hit those perfect pea-sized pieces that bake up into shatteringly flaky layers. For anyone navigating a mustard sensitivity, this recipe is naturally in the clear ā every single ingredient is straightforward and easy to verify, with no condiments, spice blends, or processed shortcuts that might sneak in hidden mustard derivatives. The two-stage bake (starting hot, then dropping the temperature) ensures the crust gets deeply golden without the filling overcooking, and the full two-hour cooling window means clean, set slices rather than a soupy mess. It takes a little patience, but the result is a showstopper that tastes exactly like it looks.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 5 cups pitted tart cherries, fresh or frozen (thawed and drained if frozen)
- Ā¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- Ā¼ tsp almond extract
- Ā¼ 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 ā it should not be sticky or wet. You will likely need 6ā8 tablespoons total.
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