Few things hit harder than a homemade cherry pie with a crust that shatters into buttery, flaky layers — and this one delivers exactly that. The all-butter dough is built with chilled cubes worked into flour until the mixture looks like coarse crumbs, which is the secret to those gorgeous, laminated layers once it bakes up golden. The filling is a jammy, glossy mix of tart cherries cooked down with sugar, cornstarch, lemon juice, and just a whisper of almond extract that makes the whole thing taste deeply fruity without being cloying. Soy can sneak into store-bought pie crusts and shortening-based recipes in ways that are genuinely hard to track, but every single ingredient here — butter, flour, fresh or frozen cherries, cornstarch — is naturally free of it. The two-stage bake, starting hot and then dropping the temperature, ensures the bottom crust cooks through while the top turns a deep, crackling amber. A full two-hour rest after baking lets the filling set so your slices actually hold their shape instead of collapsing into a puddle. Serve it as-is or with a scoop of vanilla ice cream, and watch it disappear fast.
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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.
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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