How to Make Gluten-Free Cherry Pie with a Flaky Crust

This gluten-free cherry pie is a dependable, from-scratch recipe with a flaky gluten-free crust and a bright, fresh cherry filling. It bakes in about an hour and finishes with a golden lattice top and a glossy jammy filling that sets cleanly once cooled. It’s elegant enough for holiday tables yet simple to make any time cherries are in season.

I first developed this pie on a summer afternoon with a bowl of ripe cherries that needed using. For the crust, a mix of cold butter and cold shortening gives the best texture: butter adds flavor while shortening improves tenderness and creates distinct flaky layers when kept cold. A touch of apple cider vinegar and cold eggs helps the dough hold together without becoming brittle, which is often the trickiest part of working with gluten-free pastry.

The filling is thickened with cornstarch so slices hold their shape after cooling, and a splash of almond extract alongside vanilla deepens the cherry flavor. You’ll know the pie is done when the filling bubbles steadily in the center, not just at the edges — that indicates the cornstarch has fully activated and the filling will set as it cools. If you try this recipe, leave a comment where you found it to share how it turned out.

What I Learned While Testing

• Temperature controls everything. Keep the butter, shortening, eggs and water cold. Cold fat releases steam in the oven, creating flaky layers. If the dough warms while you work, chill it for 15–20 minutes before continuing.
• Chill the dough at least one hour. Skipping the full chill makes the dough difficult to roll and transfer; the fat must firm up for the crust to hold together.
• Roll between parchment sheets. Gluten-free dough is more fragile than wheat dough. Rolling and handling it on parchment avoids unnecessary cracks and tearing.
• Bake on a preheated sheet. Placing the pie on a hot baking sheet improves bottom-crust browning and prevents an underbaked bottom when the filling insulates the crust.
• Let the pie cool fully before slicing. The cornstarch needs time to set; cutting early will cause the filling to run.

Gluten-Free Cherry Pie

Ingredients

Gluten-Free Pie Crust

• 2½ cups all-purpose gluten-free flour (with xanthan gum)
• ¼ cup granulated sugar
• ½ cup butter, cold and cubed
• ½ cup vegetable shortening, cold and cubed
• 1 tsp apple cider vinegar
• 2 large eggs, cold
• 6 tbsp ice water

Cherry Pie Filling

• 5 cups fresh cherries, pitted and halved
• ⅔ cup granulated sugar
• 3½ tbsp cornstarch
• ½ tsp ground cinnamon (optional)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp butter, cut into small cubes
• 1 large egg (for egg wash) mixed with 1 tbsp water
• Turbinado or Demerara sugar for sprinkling

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, sugar, cold cubed butter, cold cubed shortening, apple cider vinegar, cold eggs, and ice water. Mix on low speed until the mixture comes together into a rough dough that holds when pressed.
2. Divide the dough into two equal portions. Flatten each into a disc, wrap tightly, and refrigerate for at least one hour until firm.
3. Place a large rimmed baking sheet on the middle oven rack and preheat the oven to 400°F (205°C).
4. Between two sheets of parchment, roll one chilled disc into a 12-inch circle. Remove the top parchment and flip the dough over a 9-inch pie plate, center it, peel off parchment, and ease the dough into the plate without stretching. Trim to leave about 1 inch of overhang. Refrigerate the fitted shell while you prepare the lattice and filling.
5. Roll the second disc between parchment into a 12-inch circle. Cut into ten 1-inch strips with a pizza cutter or pastry wheel. Refrigerate the strips until ready to weave.
6. In a large bowl, toss the cherries with sugar, cornstarch, cinnamon (if using), lemon juice, vanilla, and almond extract until evenly coated. The mixture will be loose and syrupy; it will thicken while baking.
7. Pour the cherry filling into the chilled pie shell and dot evenly with the small butter cubes.
8. Arrange five dough strips evenly across the pie. Weave the remaining five strips over and under to form a lattice, working quickly and chilling briefly if strips soften.
9. Trim the strips leaving about a ¾-inch overhang. Press the strip ends onto the bottom crust overhang, fold up, and crimp to seal. Brush the top and edges with the egg wash and sprinkle generously with turbinado or Demerara sugar.
10. Place the pie on the preheated baking sheet and bake at 400°F (205°C) for 20 minutes. Reduce oven temperature to 350°F (175°C) and bake another 40–50 minutes until the crust is deep golden and the filling is bubbling steadily in the center.
11. Transfer the pie to a wire rack and cool completely for 3–4 hours before slicing so the filling can set.

Notes

• Cover the crust edges with foil or a pie shield if they brown faster than the rest of the pie.
• The filling looks loose when poured but will thicken in the oven and set as it cools.
• Use a preheated baking sheet to help the bottom crust cook through; this step makes a noticeable difference.
• If using frozen cherries, thaw and drain well, and add an extra ½ tbsp cornstarch to account for extra moisture.
• If lattice strips soften while assembling, chill the pie for 10 minutes before finishing.
• Store covered at room temperature up to 2 days, or refrigerated up to 5 days.

Nutrition

How to Make Gluten-Free Cherry Pie Step by Step

Gather ingredients, keep fats and liquids cold, and prepare your workspace with parchment for rolling. Chilling at key stages prevents tearing and makes handling easier. Use a rimmed baking sheet and a fully preheated oven for an evenly baked bottom crust.

After the final bake, allow the pie to cool completely on a rack for several hours so the cornstarch sets. Serve slices with a scoop of vanilla ice cream, dairy-free ice cream, or a dollop of whipped cream. The pie also pairs well with lighter citrus desserts on a summer dessert table.

Serving Suggestions

Serve warm or at room temperature. A scoop of vanilla or almond-milk ice cream melting into the jammy filling is a favorite pairing. For a dessert spread, offer small cheesecakes or lemon bars alongside to provide contrast in texture and flavor.

Storage Instructions

Room Temperature

Once fully cooled, cover loosely and keep at room temperature for up to 2 days.

Refrigerator

Cover and refrigerate for up to 5 days.

Freezer

Wrap the whole pie or individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge and rewarm at 325°F (160°C) for 15–20 minutes if desired.

Make Ahead

Dough discs can be made 1–2 days ahead and refrigerated, or frozen up to 1 month. Thaw overnight in the fridge before rolling.

More Fruity Summer Desserts

• Gluten-Free Blueberry Cobbler — juicy berries with a tender biscuit topping.
• Gluten-Free Key Lime Pie — a bright, creamy tart that’s refreshing in warm weather.
• Gluten-Free Peach Crisp — cinnamon-spiced baked peaches with a crunchy oat topping.
• Gluten-Free Apple Crisp — warm spiced apples with a buttery crumble.