Easy Cherry Pie with Homemade Pie Crust Stars

Cherry pie slice on white plate with gold fork.

5 from 1 review

Easy Cherry Pie with Homemade Pie Crust Stars

This beautiful cherry pie couldn't be easier to make. My flaky homemade pie crust pairs perfectly with canned cherry pie filling, while sparkling pie crust stars give it a festive touch.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 50

Servings servings

Calories 315kcal

Author Lise Sullivan Ode

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.

Notes

For Valentine's Day or another special occasion, substitute small heart-shaped pie dough cutouts for the stars.

Nutrition