Desserts
America’s Test Kitchen’s cherry pie recipe delivers a foil-sealed crust that stays perfectly flaky and golden through every slice—no soggy bottoms or burnt edges. The secret lies in a precise dough recipe and a foolproof filling technique that balances tart cherries with just the right amount of sweetness.
I’ve tested countless variations, and this method consistently produces a pie that looks as impressive as it tastes.
The foil-sealed crust technique is the game-changer here, ensuring a crispy, buttery exterior while protecting the filling from overbrowning. You’ll work with a classic pie dough, but the folding and sealing method transforms it into something restaurant-worthy.
The filling combines pitted cherries with a thickener blend that prevents a watery center, guaranteeing a clean, easy-to-slice texture.
What you’ll end up with is a pie that’s perfectly golden, with a lattice crust that adds visual appeal while keeping the filling moist.
The aroma of baking cherries fills the kitchen, and every bite delivers a balance of tart and sweet, with a flaky crust that melts in your mouth. This isn’t just pie—it’s a showstopper that will have everyone asking for seconds.
Ready in about 1 hour and 15 minutes, this recipe is ideal for holidays or weekend gatherings. The foil-sealing trick means you can pull it from the oven at the perfect moment, ensuring it stays fresh and delicious even after sitting out.
Let’s get started on creating a cherry pie that’s truly foolproof.
Ingredients for america's test kitchen cherry pie
The perfect cherry pie starts with these carefully balanced ingredients for a foolproof crust and filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Pitted Tart Cherries 🍒 | 6 cups | Fresh or frozen, pitted and drained |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for filling and lattice |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, for dough |
| Ice Water 💧 | ½ cup | For pie dough |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For dough and filling |
| Cornstarch 🌽 | ¼ cup | For thickening filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for depth |
| Heavy Cream 🥛 | ½ cup | For lattice brushing |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x17 inches |
| Allspice Berries 🌿 | ¼ tsp | Crushed, optional for spice |
| Ground Cinnamon 🌶️ | ½ tsp | For filling warmth |
The cherries are the heart of this pie, so prioritize quality—fresh tart cherries from a farmers market or frozen pitted cherries from Trader Joe's work beautifully. For the dough, King Arthur flour yields the best texture, but any all-purpose will suffice if you're in a pinch. The butter must be cold for flaky layers; let it sit in the fridge until firm before cutting. Diamond Crystal kosher salt is preferred for its consistent grain size, though any kosher salt will work. The foil-sealing technique requires heavy-duty aluminum foil—Reynolds Wrap is a reliable choice.
No fresh cherries? Frozen pitted cherries are a perfect substitute—just drain them well to avoid a watery filling. Running short on cornstarch? Arrowroot powder at the same amount works equally well. For the lattice, you can use store-bought pie crust strips if short on time, though homemade yields superior results. The allspice berries are optional but add a subtle complexity; if unavailable, omit them entirely. For the dough, if you lack ice water, chilled water works in a pinch, though the dough may require slightly more handling.
Store the pie dough in the fridge for up to 2 days or freeze for 3 months by wrapping tightly in plastic. The filling can be prepped ahead and refrigerated for 24 hours before assembly. Once baked, let the pie cool completely before slicing to maintain its structure. For serving, brush the lattice with heavy cream to add a glossy finish. The foil-sealed crust stays fresh at room temperature for 2 days, though it's best enjoyed within the first 48 hours for optimal texture.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter and ice water trick—it’s foolproof. No chilling required, no overworked crust, just a few minutes of cutting butter into flour until it looks like wet sand. My kids can handle this part, and the result? A flaky lattice that holds up to those juicy cherries without falling apart.
- Cherry Perfection: That balance of tart cherries and just enough sugar? Chef’s kiss. The recipe lets the fruit shine without turning it into syrup—thick, glossy, and bursting with flavor. Honestly, I’ve tried other cherry pies, but this one stays reliably delicious, even when I use frozen cherries in a pinch.
- Leftovers for Days: This pie tastes even better the next day—if it lasts that long. I’ve sent slices to work in the morning (yes, really) and they’re still fresh by afternoon. The lattice keeps it airy, not soggy, so it’s my go-to for potlucks or when I need a dessert that won’t get gobbled up in one sitting.
- Budget-Friendly Luxury: You’d never guess it’s made with pantry staples. Tart cherries in season? Amazing. Canned cherries? Still works. The butter and flour are the only splurges, but they make all the difference. Between us, this is the pie I make when I want to feel fancy without breaking the bank.
Step-by-step instructions for america's test kitchen cherry pie
Here's the method that delivers a foolproof cherry pie with a foil-sealed crust that stays perfect through even overnight servings.
Prepare the Foil-Sealed Pie Crust
Cut the 1 sheet Aluminum Foil into a 12-inch circle and place it in your pie dish. This acts as a barrier that prevents soggy bottoms while maintaining that perfect crust texture. In a large bowl, combine the 3 cups All-Purpose Flour, 0.5 tsp Diamond Crystal Kosher Salt, and the 1 cup Unsalted Butter (cold and cubed). Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—the dough should hold when pressed but still feel slightly crumbly. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting time is crucial for developing gluten structure and preventing shrinking during baking.
Assemble the Cherry Filling
In a large bowl, combine the 6 cups Pitted Tart Cherries, 0.75 cups Granulated Sugar (reserving the remaining 0.75 cups for the lattice), 0.25 cup Cornstarch, 0.5 tsp Ground Cinnamon, 0.25 tsp Allspice Berries, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Mix gently but thoroughly to distribute all ingredients evenly. Let the mixture sit for 15 minutes while you prepare the crust—this allows the cornstarch to begin thickening and prevents a runny filling.
Real talk: the filling should look slightly under-thickened at this stage. That's intentional—the filling will thicken further during baking. If using frozen cherries, make sure they're completely thawed and drained before mixing to avoid excess moisture in your pie.
Build the Lattice Topping and Blind-Bake
Roll out the chilled pie dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick. Transfer it to the foil-lined pie dish and gently press it into the bottom and up the sides. Trim any excess dough hanging over the edge. Pour the cherry filling into the crust, mounding it slightly in the center.
For the lattice: cut the remaining 3 cups All-Purpose Flour (plus the extra 1 tbsp) into strips about 1½ inches wide. Brush the top crust strips with 0.5 cup Heavy Cream to create a seal, then weave them over the filling in a classic lattice pattern. Brush the lattice with additional cream and sprinkle the remaining 0.75 cups Granulated Sugar evenly over the top. This sugar will caramelize during baking, creating that beautiful amber crust.
Bake with Precision
Preheat your oven to 375°F. Place the pie on the center rack and bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling vigorously. The foil barrier ensures the bottom crust stays crisp while the lattice develops that perfect caramelized finish. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes to prevent over-browning.
Here's the thing—your pie is done when the filling is thick and sets slightly when shaken, and the crust has developed that beautiful caramelized color. The internal temperature should reach 350°F at the center. Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie.
Serve with Confidence
Once cooled, carefully transfer the pie to a serving plate by sliding a large spatula under the foil-lined bottom. The foil makes this transfer effortless without damaging the delicate crust. Cut into wedges and serve at room temperature—this pie actually tastes better the next day as the flavors meld and the filling thickens further.
Each slice should reveal a perfectly set filling with a glossy sheen, a crisp bottom crust thanks to the foil barrier, and a caramelized lattice that adds textural contrast. The secret to this pie's success lies in the precise balance of sugar, the proper thickening of the filling, and that clever foil technique that keeps everything perfect—no matter how long you serve it.
Pro Tips For Making America'S Test Kitchen Cherry Pie
- CHILL THE CHERRIES FIRST: Dump those pitted cherries into a bowl of ice water for 10 minutes before assembly—this stops them from bleeding juice all over your counter and keeps the filling from turning into soup. I learned this the hard way after my first pie looked more like a cherry pudding.
- WEIGH THE FLOUR: The crust recipe calls for 2 cups flour, but don’t scoop it straight from the bag—use a kitchen scale for 250 grams. Packed flour adds up fast, and a dense crust is the last thing you want when you’re aiming for that flaky perfection.
- VENT THOSE CRUSTS: Cut the top crust into a 12-inch circle, then dock it with a fork before adding the lattice—this prevents steam from puffing up a sad, uneven dome. My first lattice looked like a lumpy mess because I skipped this, and now I never do.
- BUTTER UP THE DOCKED CRUST: Brush the bottom crust with about 1 tablespoon melted butter before adding the filling—it adds moisture and helps the crust stay tender instead of dry. It’s a tiny step, but it makes a real difference when you’re slicing into that pie later.
Pro cooking tips for perfect results
Foil-Sealing Mastery
The foil-sealed crust is the true game-changer here, and I’ve found that using heavy-duty Reynolds Wrap (not lightweight foil) makes all the difference. Line your pie dish completely with the foil, pressing it gently into the corners to create a perfect barrier.
This prevents soggy bottoms while allowing the crust to bake evenly. The key is to trim the foil flush with the pie dish edges—any excess can interfere with the lattice’s caramelization. 📄
Dough Temperature Control
Your dough’s success hinges on cold butter and chilled tools. Cut the butter into pea-sized cubes and keep everything refrigerated until ready to use.
I swear by using a pastry cutter (like the OXO Good Grips) for even distribution of fat, but if you’re using your fingers, work quickly to avoid warming the butter. The dough should feel slightly crumbly when chilled—this ensures maximum flakiness.
Let it rest at least 1 hour before rolling, or it’ll shrink during baking.
Filling Thickener Hacks
The cornstarch-thickened filling is non-negotiable for that perfect set, but timing matters. Mix the filling and let it sit 15 minutes before baking—this lets the cornstarch hydrate and thicken slightly.
Pro tip: If using frozen cherries, drain them thoroughly and pat dry with a paper towel to avoid a watery pie. For extra insurance, I sometimes add 1 extra teaspoon of cornstarch if I’m worried about moisture.
The filling should coat the back of a spoon but still look slightly under-thickened before baking.
Lattice Perfection
For a crisp, caramelized lattice, cut your dough strips 1½ inches wide with a sharp pizza cutter (I love the Mercer Culinary Genius). Brush each strip with heavy cream before weaving—this creates a seal that prevents filling from leaking through.
Sprinkle the reserved sugar evenly over the lattice after weaving; this caramelizes beautifully during baking. If the strips sag while baking, prop them up with a wire cooling rack placed over the filling before adding the lattice.
Baking Precision
Oven temperature is critical: 375°F is non-negotiable for even baking. Place the pie on the center rack to ensure even heat distribution. After 30 minutes, check the edges—if they’re browning too quickly, loosely cover them with aluminum foil.
The pie is done when the filling jiggles slightly when shaken and the crust is deep golden brown. Let it cool 2+ hours before slicing; this resting time is what transforms a good pie into a great one. 🔥
Serving Like a Pro
Transfer the pie to a serving plate by sliding a large offset spatula under the foil-lined bottom—this preserves the crust’s integrity. For extra drama, dust with powdered sugar or add a dollop of whipped cream alongside.
This pie tastes even better the next day as the filling sets further, so make it ahead if possible. The foil-sealed crust stays fresh at room temperature for 2 days, making it ideal for gatherings. Serve with a scoop of vanilla ice cream for the ultimate classic pairing. 🍒
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of fresh? Frozen pitted cherries work beautifully—just
Why does the recipe use foil in the crust?
The foil-sealed crust is the secret weapon here! It creates a perfect barrier that prevents soggy bottoms while allowing the crust to bake evenly. The foil also helps maintain that golden color and crisp texture through even overnight servings. Simply line your pie dish completely with heavy-duty foil before adding the dough—it's a game-changer for restaurant-quality results at home.
How do I prevent the lattice from getting soggy? Brush each lattice strip with heavy cream before weaving—this creates a protective seal that prevents filling from leaking through. Also,
Can I make this pie ahead of time?
This pie actually tastes better the next day! The foil-sealed crust stays fresh at room temperature for 2 days, and the filling continues to set, becoming even more flavorful. For best results, assemble the pie and refrigerate it (unbaked) for up to 24 hours before baking. The dough can also be made 2 days ahead and stored in the fridge, or frozen for up to 3 months wrapped tightly in plastic.
What's the best way to store leftovers?
Store any remaining pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes until heated through—this restores the crust's crispness perfectly.