America's Test Kitchen Cherry Pie Recipe: Foolproof Lattice Crust Without the Fuss

America's Test Kitchen's cherry pie recipe delivers that perfect balance of tart cherries, sweet filling, and a crisp lattice crust—without the usual fuss. 💛 The secret lies in pre-cooking the cherries to eliminate excess juices, creating a thick, flavorful filling that stays put during baking.

This method ensures a foolproof crust that's sturdy enough to hold its shape while still achieving that classic lattice pattern.

What sets this recipe apart is the precision that makes it foolproof for home bakers. No more soggy bottoms or undercooked fillings—just a golden-brown crust with a tender, bubbling filling inside. The lattice design not only looks impressive but also allows for even baking and a beautiful presentation.

The filling is rich with just the right amount of sweetness, thanks to a carefully balanced sugar ratio that enhances the natural tartness of the cherries.

By the time you pull this pie from the oven, you'll have a dessert that looks and tastes like it came straight from a professional bakery. The crust will be crisp yet flaky, the lattice pattern perfectly intact, and the filling thick and inviting.

It's the kind of pie that disappears quickly, leaving everyone asking for seconds.

Perfect for holidays, family gatherings, or simply treating yourself, this cherry pie recipe is designed to impress without the complexity. Let's get started on creating a dessert that's sure to become a new favorite.

Ingredients for america's test kitchen cherry pie

Precision ingredients for a cherry pie that balances tart cherries, sweet filling, and a sturdy lattice crust.

The cherries are non-negotiable—frozen tart cherries work best as they're pre-pitted and consistent in size. Trader Joe's and Costco carry high-quality frozen cherries that won't bleed excess juice. For the crust, King Arthur Flour is ideal—its protein content ensures a tender yet sturdy lattice. The butter should be cold and cubed (not melted) to create flaky layers. If your cherries aren't pre-pitted, use a cherry pitter or make small slits with a knife—never skip this step or you'll end up with a watery filling.

No frozen cherries? Fresh pitted cherries work, but they require extra time to pit and may yield less filling. Running short on cornstarch? Arrowroot powder at the same amount works just as well. The lattice design relies on precise dough strips—use a pizza cutter or sharp knife for clean cuts. For a deeper flavor, add 1 tsp vanilla extract to the filling. If your cherries taste overly tart, reduce sugar by 1 tbsp and adjust to taste after pre-cooking.

Pre-cooked cherries keep for 3 days in the fridge before baking. The dough can be rolled out and chilled for up to 24 hours before assembly—wrap tightly in plastic to prevent drying. Baked pie reheats beautifully: 350°F for 10 minutes restores the lattice's crispness. For make-ahead convenience, bake the crust blind (without filling) and freeze it—assemble and bake when ready. The lattice pattern stays intact for up to 5 days if stored properly in an airtight container.

Step-by-step instructions for america's Test Kitchen cherry pie recipe

This method delivers a perfect lattice crust and juicy filling every time—no shortcuts, no stress.

In a large bowl, combine the 4 cups thawed, drained pitted frozen tart cherries, 1 tbsp lemon juice, and 2 tbsp cornstarch. Mix gently to distribute the cornstarch evenly—this prevents a gummy filling later. Transfer the mixture to a medium saucepan and cook over medium-high heat. Stir constantly for 5-7 minutes until the filling thickens enough to coat the back of a spoon.

Here's the thing—you want it thick but not gluey. The filling should coat the spoon but still slide off cleanly. Remove from heat and stir in ½ tsp kosher salt and ¼ tsp ground black pepper. Let it cool completely before filling the pie—this prevents melting the crust prematurely.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and ½ tsp kosher salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it creates flaky layers when baked.

Drizzle in the ½ cup ice water while stirring with a fork until the dough just comes together. It should hold when pressed but still feel slightly dry. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Cold dough handles better and prevents shrinking during baking.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish coated with 1 tbsp cornmeal—this prevents sticking. Trim excess dough, leaving a ½-inch overhang. Fold the overhang under itself to create a neat edge.

Pour in the cooled cherry filling, spreading it evenly. Roll out the second dough disc and cut it into 1-inch strips using a sharp knife or pizza cutter. Arrange strips in a lattice pattern over the filling, alternating directions for stability. Trim any excess dough hanging over the edges.

Brush the lattice crust with the 1 whole large egg beaten with ¼ cup water (this creates a golden finish). Bake on the lower oven rack for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. The center should be set but still slightly jiggly.

I know it's tempting to check early, but resist. The pie needs full baking time to develop that perfect balance of crisp crust and tender filling. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes to prevent over-browning.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny mess. The crust will firm up as it cools, giving you that satisfying crunch with every bite.

Serve warm or at room temperature. The lattice design not only looks stunning but also allows for easy slicing and controlled portion sizes. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months—just thaw overnight before serving.

Common mistakes when making great america's test kitchen cherry pie

Overcooked Filling

One of the biggest mistakes is overcooking the cherry filling, which turns it from luscious to gluey. I’ve seen this happen when people don’t let the filling cool completely before pouring it into the crust—it melts the butter too fast, creating a soggy base.

Always let the filling sit at room temperature for 30 minutes after cooking, and never pour it into the crust while it’s still warm. 💛

Skipping the Pre-Cook

Some bakers skip pre-cooking the cherries to save time, but this leads to a watery filling that pools at the bottom of the pie. The pre-cooking step removes excess juices and thickens the mixture, ensuring a stable structure.

If you’re short on time, at least simmer the cherries for 10 minutes to reduce moisture—don’t skip this entirely.

Improper Lattice Assembly

The lattice isn’t just for looks—it’s a functional design that allows steam to escape while keeping the filling contained. A common mistake is using strips that are too wide (1.5 inches or more), which can make the crust soggy.

Stick to 1-inch strips and alternate directions for stability. Also, avoid overlapping strips—leave a ¼-inch gap between them for even baking.

Underestimating Chill Time

Rushing the dough’s chill time is a recipe for disaster—I’ve seen crusts shrink dramatically or crack during baking when not properly chilled. The dough needs at least 1 hour in the fridge to firm up.

For best results, chill it overnight. If you’re in a hurry, pop it in the freezer for 20 minutes, but don’t skip this step entirely.

Overfilling the Crust

Stuffing the pie with too much filling causes the crust to bulge and potentially burst during baking. The filling should fill the crust to about ½ inch below the rim.

If you’re worried about spillage, press the edges of the bottom crust up slightly to create a small lip. This gives you extra room while keeping the lattice intact.

Ignoring the Egg Wash

Skipping the egg wash or using too little results in a pale, dull crust instead of the golden-brown finish you want. The egg wash not only adds color but also creates a barrier that locks in moisture.

Beat the egg with ¼ cup water for a thin, even coat—don’t use just egg whites or yolks alone. Brush it on just before baking to avoid a gummy texture.

Frequently asked questions