Seed Oil Free Classic Cherry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Few desserts hit the way a bubbling cherry pie does — that glossy, jewel-toned filling peeking through a golden, shatteringly flaky crust is pure comfort in a dish. What makes this version especially worth bookmarking is that every fat source is clean and intentional: the crust is built entirely on cold unsalted butter, and there's no canola, soybean, or vegetable shortening anywhere in sight. Butter-based pastry actually produces a more flavorful, tender crust anyway, so skipping the industrial oils is genuinely a win on every level. The filling leans on tart cherries, a little cornstarch for body, fresh lemon juice, and just a hint of almond extract — simple, real ingredients that let the fruit do the heavy lifting. Cooking the filling down on the stovetop before it goes into the shell means you get a perfectly set slice rather than a soupy mess, which is the difference between a pie that photographs beautifully and one that collapses on the plate. The two-stage bake — starting hot, then dropping the temperature — gives you that deep amber crust without scorching the edges. Let it cool fully before you cut in, and you'll be rewarded with clean, glossy slices that taste exactly like summer should.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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

2 lbs (about 6 cups) fresh or frozen pitted tart cherries, thawed and drained if frozen
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp almond extract
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 6 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1–2 tbsp water a little at a time if needed. The dough should hold together when pressed but not feel wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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