Rice Free Cherry Pie with All-Butter Crust
Few things hit quite like a homemade cherry pie with a shatteringly flaky, all-butter crust — the kind that fills your kitchen with a smell that makes everyone suddenly appear in the doorway. The filling is built from tart cherries cooked down with sugar, cornstarch, a squeeze of lemon, and just a whisper of almond extract, giving it that deep, jammy flavor with a clean set that slices beautifully. Cornstarch does the thickening work here, which means the whole recipe stays completely free of rice-based starches or fillers without any substitutions needed. The crust itself is nothing but flour, butter, sugar, salt, and ice water — straightforward pantry staples with zero hidden additives to second-guess. Chilling the butter and resting the dough are the two moves that make the difference between a good crust and a genuinely great one, so don't skip either step. A two-stage bake — starting hot, then dropping the temperature — ensures the bottom cooks through while the top turns a gorgeous deep golden brown. Let it cool the full two hours before cutting and you'll be rewarded with clean, glossy slices 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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