Pillsbury Cherry Pie Recipe: Lattice Crust That Catches Every Drip

This Pillsbury cherry pie recipe delivers the perfect balance of buttery crust and tangy-sweet filling—with a lattice top that catches every juicy drip. The secret lies in using refrigerated Pillsbury dough for foolproof crust work, while a simple cornstarch-thickened filling ensures cherries stay plump and flavorful.

I developed this after years of pie-making mishaps, and it now earns rave reviews at family gatherings.

The beauty of this recipe is its flexibility: you can use fresh, frozen, or canned cherries without sacrificing quality, and the lattice crust adds both visual appeal and structural integrity. Baking time is just under an hour, making it ideal for weekend projects or holiday desserts.

The filling's slight tartness pairs beautifully with the buttery crust, creating a dessert that's both comforting and impressive.

What you'll end up with is a golden-brown pie with a crisp lattice crust that holds its shape while catching every cherry drip. The filling remains thick and flavorful, with cherries that stay tender rather than mushy.

This pie tastes like a bakery classic but requires minimal effort—perfect for both novice bakers and seasoned home cooks.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate cherry pie experience. The lattice design not only looks stunning but also makes slicing easier. Let's get started on this crowd-pleasing dessert!"

Ingredients for pillsbury cherry pie

Six ingredients make this lattice-topped cherry pie shine—no fancy techniques needed.

The Pillsbury pie crust is your secret weapon here—it's pre-rolled, foolproof, and saves hours of work. Grab the refrigerated sheets from any grocery store's baking aisle (I always stock up at Walmart or Target for convenience). Fresh cherries have the best flavor, but frozen pitted cherries work perfectly too—just thaw and drain them first. For the lattice, that cold butter is non-negotiable—it keeps the strips crisp while catching every cherry drip. Pro tip: buy the Burt's Bees brand butter if you're near a Trader Joe's—it's my go-to for perfect flakiness.

No fresh cherries? Canned cherries in juice (like Muir Glen) work in a pinch—just drain them well. The cornstarch is what makes this filling shine—it keeps the cherries plump and glossy, unlike flour which can get gummy. Short on vanilla? Vanilla bean paste adds depth. The cinnamon can be swapped for nutmeg if you prefer, but I find it too strong. For the lattice, if you're nervous about cutting strips, use a pizza cutter—it's foolproof. And if you don't have whipping cream, melted butter works too (just brush it on thinner).

This pie tastes even better the next day—cover it tightly and store at room temperature. For longer storage, keep it in the fridge for up to 3 days (though it's best fresh). The lattice stays crisp for 2 days if you're not cutting into it. Freeze the whole pie (unopened) for up to 3 months. Warm it in a 350°F oven for 20 minutes to revive the crust. Trust me, the first slice out of the fridge is still magic.

Step-by-step instructions for Pillsbury cherry pie

Here's how to create a showstopping cherry pie with a golden lattice crust that perfectly captures every juicy drip.

In a large bowl, combine the 4 cups of fresh or frozen pitted cherries with the 1.5 cups of granulated sugar, 2 tablespoons of cornstarch, 2 tablespoons of lemon juice, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of salt. Stir gently but thoroughly to distribute the sugar evenly—this prevents a gritty texture in the finished pie. I like to use a wooden spoon for this because it helps break up any frozen cherries while keeping the fruit intact.

Transfer the mixture to a medium saucepan and cook over medium-high heat, stirring constantly. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 5-7 minutes until the filling thickens noticeably. You'll see it go from a loose liquid to a glossy, jam-like consistency that coats the back of a spoon. This is crucial—undercooked filling will make your pie soggy, while overcooked filling can turn grainy.

Remove the pan from heat and stir in the 1 teaspoon of vanilla extract. Let the filling cool completely before pouring it into the pie crust. This cooling step is important because warm filling can melt the butter in the crust too quickly, causing a greasy bottom. I usually spread it out evenly in the crust, mounding it slightly in the center—this creates that beautiful dome shape when baked.

Unroll both sheets of thawed refrigerated Pillsbury pie crust onto a lightly floured surface. If one sheet is larger than the other, trim the excess to create two identical circles. I use a round cookie cutter or a glass as a guide to ensure clean edges. Place one crust in a 9-inch pie dish, pressing it gently but firmly into the bottom and up the sides—this prevents air pockets that could cause wrinkles.

Pour the cooled cherry filling into the crust, spreading it evenly. Trim any excess crust hanging over the edge with kitchen shears. For the lattice top, cut the second crust sheet into 1-inch wide strips. I find it easiest to roll the sheet tightly, then slice it into strips using a sharp knife. This creates a professional-looking lattice pattern that's much easier than trying to cut individual strips freehand.

Arrange half of the strips horizontally across the pie, spacing them about ½ inch apart. Brush the exposed filling with the 0.5 cup of heavy whipping cream using a pastry brush—this creates a beautiful golden color and helps seal the edges. Then arrange the remaining strips vertically, crossing over the horizontal strips to form the classic lattice pattern. Press gently where the strips intersect to ensure good adhesion.

Brush the entire lattice with the remaining heavy whipping cream, then create the egg wash by beating the 1 whole large egg with the 1 tablespoon of powdered sugar. Brush this mixture evenly over the lattice top. This step is what gives your pie that stunning, glossy finish. The egg wash also helps the crust brown beautifully and creates that perfect balance of crispy and tender texture.

Preheat your oven to 375°F. Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. I usually check at the 40-minute mark—if the edges are browning too quickly, cover them loosely with aluminum foil to prevent burning while allowing the center to cook through.

The pie is done when the filling is set but still slightly jiggly in the center (it will firm up as it cools), and the lattice has crisped up beautifully. Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents it from running out when you serve it. I know it's tempting to dig in right away, but that 1-hour cooling period makes all the difference in the final texture.

Once cooled, slice the pie into 6 equal wedges using a sharp serrated knife. The lattice should hold together beautifully, with each slice showcasing that perfect balance of juicy cherries and flaky crust. Serve warm or at room temperature—either way, you'll get rave reviews for this classic dessert that's easier than it looks.

This pie keeps well in the refrigerator for up to 3 days, though I rarely have leftovers. For an extra-special touch, I like to dust the top with additional powdered sugar just before serving. The contrast of the white sugar against the deep red filling and golden crust makes it look like something from a bakery window.

Perfect pairings for this dish

Classic Ice Cream

Vanilla bean ice cream is the ultimate pairing for this cherry pie—its creamy sweetness contrasts beautifully with the tart filling. I reach for Blue Bell Homemade Vanilla Bean because its rich, swirled flavor stands up to the pie's boldness.

For a lighter option, try Häagen-Dazs Cherry Vanilla Bean—it has subtle cherry notes that complement the dessert. Serve a scoop alongside each slice for that classic diner-style experience. 🍦

Whipped Cream

Freshly whipped heavy whipping cream with a pinch of ground cinnamon adds a light, airy contrast to the dense pie. I whip 1 cup of cold cream with 1 teaspoon vanilla extract and 1 tablespoon powdered sugar until soft peaks form.

Dust with extra cinnamon before serving for a warm-spiced finish. For extra flair, use a pastry bag to pipe rosettes on top of each slice. ✨

Cream Cheese Glaze

This tangy glaze elevates the pie to restaurant-quality status. Mix 4 oz softened cream cheese, 2 tablespoons melted butter, 1 cup powdered sugar, and 1 teaspoon lemon juice until smooth.

Drizzle over warm slices just before serving—it cuts through the richness while enhancing the cherry flavor. For a festive touch, add edible gold leaf or crushed pistachios. 💛

Coffee or Tea

A cup of hot coffee or Earl Grey tea balances the pie's sweetness perfectly. I recommend a medium-roast dark coffee like Peet's Major Dickason's Blend—its bitterness cleanses the palate between bites.

For tea lovers, English Breakfast with milk and sugar provides a comforting contrast. Serve in fine china cups for an elegant dessert experience. ☕

Seasonal Fruit

Fresh sliced strawberries or blueberries add a bright, juicy contrast in summer months. Toss them with a squeeze of lemon and a sprinkle of turbinado sugar before serving. In fall, try toasted pecans or candied walnuts for a crunchy texture. These toppings transform your pie into a seasonal showstopper. 🍓

Boozy Upgrades

For adults, a splash of bourbon or cherry brandy enhances the filling. Stir 1 tablespoon bourbon into the warm filling before cooling, or drizzle 2 tablespoons cherry brandy over each slice. Pair with a smoky mezcal cocktail or dry Riesling for a sophisticated dessert course. 🍸

Frequently asked questions