Seeds Free Cherry Pie with All-Butter Crust

Total time3 hr 40 min

Prep time45 min

Cook time55 min

5.0

(5)

Seeds Free Cherry Pie with All-Butter Crust

Few desserts hit quite like a homemade cherry pie, and this version delivers everything you want — a shatteringly flaky all-butter crust and a glossy, bubbling filling packed with tart cherries. For anyone navigating a seeds-free lifestyle, store-bought pies and pre-made crusts can be a minefield of poppy seeds, sesame, or other hidden additions, so making it from scratch is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to verify, from the flour and butter in the crust to the cornstarch-thickened cherry filling. The filling gets cooked down on the stovetop first, which means it sets up beautifully inside the pie without any guesswork. A touch of lemon juice brightens the cherries, and a hint of almond extract adds that classic bakery depth without any seeds in sight. The two-stage bake — starting hot, then dropping the temperature — gives you a deeply golden crust that stays crisp even after the filling sets. Let it cool fully before slicing and you'll be rewarded with clean, gorgeous slices that taste like they came from a serious pie shop.

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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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