Seed Oil Free Cherry Pie with All-Butter Crust
Few things beat a bubbling, golden-crusted cherry pie fresh from the oven, and this one delivers on every level ā tart cherries, a glossy jammy filling, and a shatteringly flaky crust that tastes like it came from a serious bakery. The secret is real, cold unsalted butter worked directly into the dough, which is exactly what makes this recipe a clean choice for anyone avoiding industrially processed seed oils. No shortening, no vegetable oil, no canola ā just butter, flour, and ice water doing exactly what they're supposed to do. The filling is equally straightforward: fresh or frozen tart cherries cooked down with sugar, cornstarch, lemon juice, and a whisper of almond extract until thick and glossy, then finished with a couple more pats of butter for richness. Cooling the filling before it goes into the shell and baking on a rimmed sheet at a high initial temperature are the two small moves that separate a soggy-bottomed disappointment from a pie with a crisp base and bubbling, set filling. Let it rest the full two hours before you cut in ā the patience is genuinely worth it.
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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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