Easy Cherry Pie with Homemade Pie Crust Stars
Looking for an easy cherry pie recipe that’s perfect for summer celebrations? This Easy Cherry Pie with Homemade Pie Crust Stars combines a buttery, flaky homemade pie crust with sweet cherry pie filling for a beautiful dessert that’s as simple as it is impressive. The festive star-shaped crust makes it a wonderful choice for the Fourth of July, Memorial Day, Labor Day, or any patriotic gathering.
Even if you’ve never made a pie from scratch, this recipe is easy to follow and delivers delicious results every time. Using canned cherry pie filling keeps prep simple, while the homemade pie crust adds that classic, made-from-scratch flavor everyone loves. Whether you serve it on its own or with a scoop of vanilla ice cream, this cherry pie is sure to disappear fast.
Why You’ll Love This Recipe
• Easy to make with canned cherry pie filling
• Flaky, buttery homemade pie crust
• Festive star-shaped pie crust topping
• Perfect for Fourth of July and summer holidays
• Beautiful enough for parties and family gatherings
• Delicious served warm, at room temperature, or chilled
Ingredient Notes
• All-purpose flour creates a tender, flaky pie crust.
• Cold butter is the key to flaky layers.
• Ice water helps bring the dough together without warming the butter.
• Canned cherry pie filling makes this recipe quick and easy.
• Egg wash gives the crust a beautiful golden finish.
• Coarse sparkling sugar adds sparkle and a delicious crunch.
How to Make Easy Cherry Pie
• Prepare the homemade pie crust and chill the dough.
• Roll out the bottom crust and place it in a pie dish.
• Fill the crust with cherry pie filling.
• Cut stars from the remaining dough and arrange them over the filling.
• Brush with egg wash and sprinkle with sparkling sugar.
• Bake until the crust is golden brown and the filling is bubbling.
• Allow the pie to cool before slicing.
Frequently Asked Questions
• Can I use homemade cherry pie filling? Yes. If you have a favorite homemade cherry pie filling recipe, it works beautifully.
• Can I use store-bought pie crust? Absolutely. Store-bought refrigerated pie crust is a great time-saving option.
• Can I make the pie ahead of time? Yes. Bake the pie a day in advance and refrigerate until ready to serve.
• How should I store leftovers? Cover and refrigerate the pie for up to 4 days.
Quick Tips
• Keep all of the pie crust ingredients as cold as possible.
• Don’t overwork the pie dough.
• Use cookie cutters in different star sizes for a fun, layered look.
• Leave small openings between the stars so the cherry filling peeks through.
• If the crust browns too quickly, cover the edges loosely with foil while the pie finishes baking.
• For the cleanest slices, let the pie cool completely before serving.
Easy Cherry Pie with Homemade Pie Crust Stars
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- ½ cup ice water
- 2 21-ounce cans cherry pie filling
- 1 large egg
- 1 teaspoon water
- Coarse sparkling sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. (You can also use a pastry blender if you prefer.)
- Drizzle in the ice water and stir gently until the dough begins to come together. Knead gently with your hands until the dough holds together. Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 375°F. On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. As you roll, give the dough a quarter turn after each few passes to help maintain a round shape and prevent sticking. Add only a light dusting of flour as needed.
- Carefully transfer the dough to a 9-inch pie dish. Gently press it into the bottom and up the sides. Fold the edges under and crimp with your fingers or a fork. Pour both cans of cherry pie filling into the prepared crust and spread evenly.
- Roll the remaining disk of dough to about ⅛-inch thick. Using star-shaped cookie cutters in assorted sizes, cut enough stars to cover most of the filling while allowing some of the cherries to peek through.
- In a small bowl, whisk together the egg and water. Arrange the stars over the filling, overlapping a few if desired. Brush the stars and the edge of the pie crust with the egg wash, then sprinkle generously with coarse sparkling sugar.
- Place the pie on a half sheet pan and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling around the edges. If the edges begin to brown too quickly, cover them loosely with strips of foil or a pie shield during the last 15 to 20 minutes of baking.
- Transfer the pie to a wire rack and let cool for at least 2 hours before slicing. Serve at room temperature or chilled. Cover and refrigerate for up to 4 days.
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