If you’re craving the ultimate homemade cherry pie, look no further. This easy Cherry Pie recipe delivers a flaky, buttery crust filled with juicy, sweet‐tart cherries and a perfectly glossy finish.
In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Drizzle in ice water, 1 tbsp at a time, tossing until dough holds together. Divide into two discs, wrap in plastic, and chill 30 minutes.
In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, cinnamon, and salt. Cook, stirring often, until mixture thickens and berries release their juices, about 5 minutes. Remove from heat and let cool slightly.
Preheat oven to 400°F. Roll out one dough disc on a floured surface into a 12″ circle and transfer to a 9″ pie plate. Pour in cherry filling. Roll out the second disc and lay it over the filling. Trim the excess crust, crimp edges to seal, and cut vents in the top. Brush with beaten egg and sprinkle coarse sugar.
Bake 20 minutes at 400°F, then reduce to 350°F and bake an additional 25–30 minutes until crust is golden and filling bubbles. Let rest for at least 2 hours before slicing to allow filling to set.