Mary Berry Cherry Pie Recipe

This sweet, flaky Mary Berry Cherry Pie is made with fresh pitted cherries and crisp shortcrust pastry, and ready in 1 hour 45 minutes. Cutting into the golden crust reveals a bubbling ruby-red filling that holds its shape perfectly. I find making the pastry from scratch completely changes the texture of this dessert.

Why This Classic Works

I used to struggle with soggy pastry bottoms when baking fruit pies. This version solves that by chilling the dough twice and baking on a hot metal tray.

The filling relies on cornflour to thicken the cherry juices before they can ruin the base. It is a simple technique that makes a massive difference in the final slice.

Mary Berry Cherry Pie Ingredients

For the Pastry

• 250g plain flour
• 125g chilled unsalted butter, cubed
• 1 tbsp caster sugar
• 1 large egg
• 2 tbsp ice cold water

For the Filling and Glaze

• 600g fresh cherries, pitted
• 100g caster sugar
• 3 tbsp cornflour
• 1 tsp almond extract
• 1 tbsp lemon juice
• 1 large egg, beaten (for glazing)
• 1 tbsp demerara sugar (for sprinkling)

How To Make Mary Berry Cherry Pie

1. Make the pastry: Rub the butter into the flour until it resembles breadcrumbs, then stir in the caster sugar. Add the egg and cold water, mixing until a firm dough forms.
2. Chill the dough: Wrap the pastry block in cling film and chill in the fridge for 30 minutes. Preheat your oven to 200°C (180°C fan).
3. Prepare the filling: In a large bowl, toss the pitted cherries with caster sugar, cornflour, almond extract, and lemon juice until well coated.
4. Assemble the pie: Roll out two-thirds of the chilled pastry to line a 20cm pie dish. Pour in the cherry filling, pressing it down slightly to pack it evenly.
5. Add the lid: Roll out the remaining pastry to cover the pie. Crimp the edges tightly to seal and cut a small cross in the center for steam.
6. Glaze and bake: Brush the top with beaten egg and sprinkle with demerara sugar. Bake for 40 to 45 minutes until the crust is golden brown.

Recipe Tips

• Keep ingredients cold: Warm butter will make the pastry greasy and tough to handle.
• Do not skip the cornflour: Cherries release a lot of juice, and this thickens the liquid so your pie slices cleanly.
• Bake on a hot tray: Place a baking tray in the oven while it preheats to help cook the bottom of the pie instantly.

What To Serve With Cherry Pie

A generous scoop of vanilla bean ice cream melts beautifully into the warm fruit filling. You can also pour hot custard over the top for a traditional British pudding experience.

How To Store

Keep leftover pie in an airtight container in the fridge for up to four days. You can also freeze the baked and cooled pie for up to three months. Thaw overnight in the fridge before reheating.

FAQs

Can I use tinned cherries?

Yes, you can use tinned cherries for this recipe. Make sure to drain them thoroughly before tossing with the cornflour and sugar.

Can I make the pastry ahead of time?

You can make the pastry up to two days in advance and keep it wrapped in the fridge. Let it sit at room temperature for ten minutes before rolling.

Why did my pastry shrink?

Pastry shrinks if it is overworked or stretched during rolling. Always gently lift and drop the dough into the tin instead of pulling it.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 120mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Banoffee Pie Recipe
• Mary Berry Apple Pie Recipe
• Mary Berry Frangipane Mince Pies Recipe