Yeast Free Cherry Pie with All-Butter Crust
Few desserts hit the way a bubbling, golden-crusted cherry pie does fresh from the oven, and this one delivers that full experience without a trace of yeast anywhere in the recipe. The all-butter crust is built entirely from flour, sugar, salt, cold butter, and ice water ā no leavening agents, no hidden additives, just pure flaky pastry the old-fashioned way. Keeping the butter well-chilled and working it into the flour until you get those pea-sized pieces is the real secret to layers that shatter beautifully when you cut through them. The filling is a stovetop-cooked mixture of tart cherries, sugar, cornstarch, lemon juice, and a touch of almond extract that thickens into a glossy, jammy center with real depth of flavor. Cooking the filling before it goes into the pie means no soggy bottom and no guesswork ā you can see exactly when it's ready. A two-stage bake at high then moderate heat gives you that deep amber crust and ensures the filling bubbles all the way through the vents. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous slices that hold their shape on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!