Gluten-Free Cherry Pie Recipe with Flaky Homemade Crust

Gluten-Free Pie Crust

• 1 cup (226g) butter, frozen until solid
• 4 tablespoons (48g) shortening, frozen until solid
• 3 cups (450g) gluten-free measure-for-measure flour
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 large egg
• 1 tablespoon white vinegar

Cherry Pie Filling

• 5 cups (about 794–850g) pitted sweet, dark cherries (some halved, some quartered)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon almond extract
• 3/4 cup (150g) granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup cornstarch
• 1/4 cup water

Egg Wash

• 1 large egg
• 1 tablespoon water
• Pinch of kosher salt
• Sanding sugar (optional)

For the gluten-free pie crust:

1. Freeze the butter and shortening ahead of time so they stay solid while you work.
2. In a large bowl, whisk together the gluten-free flour, sugar, and salt.
3. Whisk the egg and vinegar together, then add cold water until the mixture measures 1/2 cup. Chill until needed.
4. Using the large holes of a box grater, grate the frozen butter and add it to the dry ingredients; toss to coat.
5. Grate the frozen shortening and add it to the flour mixture; toss to coat.
6. Drizzle 1 tablespoon of the chilled egg-vinegar mixture over the flour-butter mix and gently stir. Continue adding 1 tablespoon at a time until the dough forms large clumps (about 10 tablespoons total).
7. Turn the dough into a bowl and use your hands to knead it until it comes together. If too dry, add one more tablespoon of the egg mixture; the dough should hold together when pressed but not be sticky.
8. Shape the dough into two discs about 1 inch thick, wrap tightly, and refrigerate for 1 hour or up to 2 days.

For the cherry filling:

1. In a heavy saucepan, combine the pitted cherries, lemon juice, sugar, salt, cornstarch, and water.
2. Heat over medium, stirring as the cherries release juice. When bubbling, reduce to medium-low and simmer about 10 minutes, stirring often, until the filling thickens and becomes glossy.
3. Remove from heat, stir in almond extract, and cool to room temperature before filling the pie.

To roll out and assemble:

1. If chilled more than an hour, let one dough disc sit 15 minutes before rolling.
2. On a lightly floured surface, roll a disc into a 12-inch circle. If edges split, press them back together — this is normal for gluten-free crust.
3. Flip the rolled dough into a 9-inch pie plate, ease it into the pan, and trim excess.
4. Add the cooled cherry filling and spread evenly.
5. Roll the second disc to 12 inches and cut into 1/2–3/4-inch strips. Arrange in a lattice over the filling and press edges to seal; trim and shape as desired.
6. Brush the top lightly with egg wash or milk for a golden finish.
7. Freeze the assembled pie for 15 minutes to an hour until firm.
8. Preheat the oven to 400°F with a pizza steel inside if you have one. Place the pie on the hot steel and bake at 400°F for 20 minutes, then reduce to 375°F and bake another 30–40 minutes until golden and bubbling.
9. Cool completely, 4–6 hours, before slicing so the filling sets.

For the egg wash:

1. Whisk the egg, water, and a pinch of salt.
2. Brush the edges and top of the pie before baking and sprinkle sanding sugar if desired.
3. Bake as directed above, then cool completely before serving.

Make-ahead: Dough and filling can be made up to 2 days ahead. Wrap dough discs tightly and store the cooked filling in an airtight container in the fridge.

Storage: Let the pie cool completely before covering. It keeps 1 day at room temperature or up to 4 days refrigerated.

Freezing: Wrap the cooled whole pie or slices in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge.